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Cardamom Quinoa Porridge

  • Servings: 2
Cardamom Quinoa Porridge

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013


  • 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


  1. 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.

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

  3. 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.

Reviews (15)

  • rockykitchen 9 Jun, 2013

    I've made this few times according to the recipe. Delicious and filling! Here are my tweaks: I chop few dried dates and add while cooking. They sort of melt in and add sweetness, but retain a bit of their chewiness too. I also double the vanilla. For serving, I mash 1/2 banana in a bowl, add the porridge on top, mix it all together and top with the almonds. I've also tried adding other fresh fruit, like blueberries and peach on top and it's all great! This is one of my favorites.

  • LWhite83 21 Mar, 2013

    Cardamom wasn't my favorite so I experimented with cinnamon and also tried exchanging the vanilla extract for almond, which was great, too! D'anjou pears were a great match. I just eyeballed the salt and it was good.

  • 2damnfunny 11 Mar, 2013

    Not bad but I had to add agave nectar to it and replaced cardamom with cinnamon. Very filling.

  • MundoFerpecto 11 Mar, 2013

    I eyeballed it and it was way too sweet for me... i don't know if it was my pear but boy! it was tasty. I'm also not used to almond milk that might have something to do with it...

  • MEQ24 19 Feb, 2013

    I really wish I had read the reviews before making this! I agree - it was WAY too salty and I threw away my first batch. I may try it again but I'm so turned off from the first time, I'm not sure I could eat it. It had no flavor and tasted really salty. Don't add salt!

  • HunnyBee55 17 Feb, 2013

    If you're used to instant oatmeal packets, this will definitely seem bland. I tried two variations I liked better. 1) Cook as written, but substitute cinnamon for cardamom. When cooked, stir in mashed banana and raisins. 2) Substitute lite coconut milk (someone mentioned coconut water, might be even sweeter) for almond milk and nutmeg for cardamom. I also drizzled honey in the cooking liquid. Serve with mango & toasted coconut. I make it the night before & reheat in the morning - it's thicker.

  • Mrsacd 14 Feb, 2013

    Delicious porridge. My only adjustments were using half banana, half pear and using coconut water in place of regular water for a natural sweetness. I omitted the salt and topped with a sprinkle of cinnamon and toasted shredded coconut along with the almonds.

  • Clovia 13 Feb, 2013

    Aside from not adding salt, I made this exactly how it says in the recipe. This is only my second time cooking quinoa, which to me has a definite smell (not necessarily unpleasant, but noticeable). The whole time it was cooking I just couldn't imagine this tasting good.

    It turned out fantastic, way beyond my expectations. It is light enough for breakfast yet keeps me full all morning. I'm glad I tried this, and will be making and experimenting with more quinoa breakfasts.

  • PattyOK 12 Feb, 2013

    Whew salty! Who knew 1/4 teaspoon could pack such a punch. The first time we made this I wasn't sure if I could eat it. We didn't have pears so I used banana for fruit.

    Then I tried it again, using Vanilla Almond Milk (which is technically a no-no on the 3-week action plan - so I would add a little honey). I omitted the salt. And actually had pears! The pears are key. They pair excellently with the cardamom.

    This will take a place in our post action plan menus.

  • Anna Claire 5 Feb, 2013

    There's a Scandinavian Christmas cookie I've had before that's made with cardamom and almonds.Maybe that's what this recipe is trying to go for? It's an interesting combo of flavors, but as I ate my way through my bowl, I kept mentally adding butter & sugar to what was going on in my mouth and wishing I were eating a cookie instead.

    It's essential to get a bit of fruit and lots of almonds in each bite.

    NOTE: This porridge really tides you over energy-wise for a whole morning, though. Wow.

  • Gardening2 4 Feb, 2013

    I have been following the 3 week plan for just over a week. I started this morning with this recipe and I really did not enjoy it. I added cinnamon afterwards, as well as honey, per other reviewers' adjustments. It still wasn't very good. So far this week, any time I have really not liked a recipe, I ate it anyway. This time I was only able to eat half of my bowl and regrettably threw the rest out. Others may enjoy this one, but it wasn't as good as I had hoped. The flavor was odd and incomplete

  • MountainMontana 25 Jan, 2013

    I agree with the salt comment. I actually threw out my first batch, because it was too salty to be edible (I normally like salt, too!). I just left the salt out altogether the second time. I also added a small amount of honey, which helped make it much more palatable.

  • baristagirl 24 Jan, 2013

    I didn't care for this at all, it was bitter and the flavor combos just tasted off to me. If i do make it again I will sub cinnamon for the cardamom and used chopped cooked apples with it instead of pears.

  • MissChriddy 23 Jan, 2013

    I agree that the salt was a bit strong for me as well, but overall I really liked it even though I did not have the fruit. It was also really simple to make.

  • bam0618 23 Jan, 2013

    Pretty good but would definitely use less than 1/4 tsp of salt. A bit overpowering for our taste for the small amount made.

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