RECIPE: Cardamom Quinoa Porridge

This is an easy delicious breakfast. As it’s too cumbersome to take extra milk to work with me, I just eat it fairly dry or add a dash of boiling water. As nuts are heavy and thus Kapha increasing, I omit the almonds from the recipe. -CM

Serves 2

1/2 cup rinsed quinoa
1 3/4 cup unsweetened almond milk, divided
1/2 cup water
1/2 tsp vanilla extract
1/4 tsp coarse salt
1/4 tsp ground cardamom
1 sliced pear, divided
4 Tbsp toasted sliced almonds, divided (omit for Kapha)

In a saucepan, bring quinoa, 3/4 cup almond milk, water, vanilla, salt, and cardamom to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 minutes.

Remove from heat and let rest five minutes, then fluff with a fork.

For each serving, top 1/2 cup quinoa with 1/2 cup almond milk, 1/2 sliced pear, and 2 Tbsp almonds.

Cook’s Note
Refrigerate cooked quinoa in an airtight container up to 3 days.

via Cardamom Quinoa Porridge | Whole Living.


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