Tuesday, February 19, 2013

Baked (sort of): Cardamom quinoa porridge.

Cardamom is one of those spices that just warms the soul. I love it; it's totally the reason I like those Starbucks vanilla spice lattes so much, and I'm always happy to use it in various baking projects. So when I came across a recipe for cardamom quinoa porridge in the January issue of Whole Living (which, as I'm sure you all know, is closing—sadness), I knew I had to make it.

The whole thing couldn't be easier: Combine almond milk, water, cardamom, vanilla and a touch of salt in a pan, bring to a boil, simmer the quinoa until its cooked, fluff with a fork and top with slivered toasted almonds and sliced pear (and if you need a little more sweetness, a touch of agave would be good, too). It's delicious and filling and it's good for you. Win-win-win. Yay.

Photo by Bryan Gardner for Whole Living


  1. I love pears! I haven't bought them in so long and I had one the other day and I loved it. I really want to try this recipe out. xx. McKenna Lou

    1. It's so great! Let me know how you like it if you do try it. xoxo

  2. Clearly I've been somehow missing a ton of posts and need to update my reader alerts. GA!

    Anyways, HUGE fan of cardamom, but I've actually only used it in a mango smoothie or other fruit smoothies during the summer. A and I are both big quinoa eaters (seriously, I think he eats it for 75% of his meals), so this is a perfect recipe for us to try out!

    Any other fave uses for cardamom? I'd love to hear.