Recipe: Cardamom Pear Breakfast Quinoa

Swap your usual oatmeal for a sweet take on the trendiest whole grain.

Photo by Asia Bradlee

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.

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


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.