Rinse the quinoa under running water.
Place the quinoa in a sauce pan with double the quantity of water. 1 cup quinoa + 2 cups water.
Bring the quinoa to boil, reduce to simmer, cover and cook for 15 min.
Turn the heat off and let it cool down for a while.
Core the pear, leave the skin if organic and chop it in pieces.
Peel the kiwi and chop in pieces.
Peel the carrot and finely grate it.
In a tall container add 5 Tbsp of quinoa + pear + kiwi + grated carrot + cinnamon + water. With an immersion blender reduce everything to a smooth puree.
Serve the quinoa puree’ at room temperature. You can store the puree’ in the refrigerator in an air tight container for up to 3 days or freeze it for up to 3 months.