Recipe: Cardamom Pear Breakfast Quinoa

Photo by Asia Bradlee

Sick of the same old oatmeal? Jazz up your breakfast routine by swapping your usual porridge for protein-packed quinoa. This filling breakfast quinoa gets a spicy kick with the addition of cardamom, and is naturally sweetened by the pears as it cooks.

Use your favorite type of quinoa, and a milk—dairy or otherwise—of your choice. If you’re looking for a creamier consistency, coconut milk is the best choice.

Ingredients
Serves 2

1 cup quinoa
2 cups almond milk (or another milk of your choice)
1 ripe pear
5 or 6 cardamom pods, to taste
2 tsp vanilla
Nuts, raisins, etc. for topping

Directions

Split open the cardamom pods and remove the small seeds. Using a mortar and pestle, grind the seeds into fine pieces. Set aside.

Wash the pear and dice about 3/4 of it. Be sure to leave the skin on to retain valuable fiber. Save some slices to garnish the final product.

Rinse the quinoa in a fine mesh strainer. Make sure you don’t skip this step, or the quinoa may taste bitter. In a small pot, bring the quinoa and milk to a boil, then reduce to a simmer. While the quinoa is cooking, add in the pears, cardamom, and vanilla. Give the quinoa a stir.

Once all of the milk has been absorbed, remove from heat. Serve warm, topped with fresh pear slices and any nuts or dried fruit you like.