Food Relationships

Baked (sort of): Cardamom quinoa porridge.

February 19, 2013

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

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  • Reply
    McKenna Ryan
    February 19, 2013 at 4:13 pm

    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

    • Reply
      February 20, 2013 at 2:26 am

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

  • Reply
    eileen ragan |
    February 26, 2013 at 5:12 am

    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.

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