This recipe for Roasted Quinoa Stuffed Pears is sponsored by Truvia in partnership with the Healthy Aperture Blogger Network.
You guys… I’m glad it’s Friday. What do you say? It has been a week… and I’m so tired. Lots of work, lots of drama, and little sleep.
So I’m nourishing my body with these yummy Roasted Quinoa Stuffed Pears for breakfast + coffee of course.
I’m up early today hoping to crank out the last bit of work before I call it a weekend (The fact that I can call eating and writing about these Roasted Quinoa Stuffed Pears work still makes me oh-so-happppy).
We are taking off early today and have a fun little weekend planned.
Who needs some R&R?! ME ME ME ME!!!!
And I’m sure you do too.
My one year old is completely happy with these Roasted Quinoa Stuffed Pears for breakfast too, and I love how simple they are to make in the morning (of course, they are delicious as a side or dessert if you’d rather).
And oh… they make the house smell awesome. These Roasted Quinoa Stuffed Pears are like the most ideal cool weather breakfast. It is a little chilly this AM here in Orlando.
Since November is National Diabetes Month, I’ve partnered with Truvia to bring you this diabetes friendly recipe for Roasted Quinoa Stuffed Pears.
Pears are naturally a high fiber food, which aids in blood sugar control. WINNING!
These Roasted Quinoa Stuffed Pears are stuffed with mascarpone cheese and finished with a drizzle of Truvia Nectar, a blend of stevia leaf extract and honey which can help with managing sugar intake as part of a balanced diet.
And since Truvia Nectar is twice as sweet as honey, you only need to use half as much. Yay!
So go ahead, warm up the oven and let’s get this breakfast started!
- 2 pears, sliced in half lengthwise
- 1 teaspoon coconut oil
- pinch of ground cinnamon
- ¼ cup mascarpone cheese, softened
- 1 teaspoon vanilla extract
- drizzle of Truvia Nectar
- ½ cup cooked quinoa
- 1 teaspoon ground flaxseed
- 1 teaspoon apple cider vinegar
- ¼ cup pecan halves, chopped
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
- Cut pears in half lengthwise; spoon out seeds and core. Slice piece of skin off on underneath to give the pear a flat surface to lay on.
- Coat the pears with coconut oil and place skin side down.
- Sprinkle pears with a dusting of cinnamon and bake in the oven for 25-35 minutes (depending on how firm your pears are) until fork tender and golden brown.
- In a small bowl, stir together mascarpone cheese and vanilla extract.
- In separate bowl, toss together quinoa, flax, apple cider vinegar and pecans.
- When pears have finished baking, top each with spoonful of quinoa, mascarpone cheese, and a drizzle of Truvia Nectar.