Quinoa Stuffed Pears

½ cup dry Quinoa, cook according to package directions (100 g)
4 pears
lemon juice, freshly squeezed
pinch fine sea salt
pinch ground cinnamon
3 Tbsp. ghee
¼ cup nuts (walnuts, pecans, almonds), chopped (30 g)
1 Tbsp. maple syrup
¼ cup dried fruit (blueberries, cranberries, diced apricots) (40 g)
¼ cup unsweetened coconut flake
coconut cooking spray

Topping:
whipped cream

Pre-heat oven to 350°F with the rack in the middle.

Cook quinoa according to package directions. Fluff with a fork and set aside.

Cut pears in half. Flatten the bottom of the pears so they lay flat. Scoop out a pocket inside each half with a melon baller or grapefruit spoon. Wipe flesh with some lemon juice do the pears don't brown. Spray baking dish with coconut oil and lay pears in the dish, scoop side up.

Combine quinoa with 1 Tbsp. of the coconut oil and the rest of the ingredients. Stuff pears with quinoa mixture. Drizzle the remainder 2 Tbsp. of coconut oil over the tops.

Bake 15-20 minutes or until the pears are soft. Top with vegan whipped cream before serving.