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.