Food & Cooking Recipes Breakfast & Brunch Recipes Cardamom Quinoa Porridge 3.3 (48) 14 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 2 This breakfast porridge blends quinoa, almond milk, vanilla, and cardamom. Ingredients ½ cup rinsed quinoa 1 ¾ cups unsweetened almond milk, divided ½ cup water ½ teaspoon vanilla extract ¼ teaspoon coarse salt ¼ teaspoon ground cardamom 1 sliced pear, divided 4 tablespoons toasted sliced almonds, divided Directions 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. Remove from heat and let rest 5 minutes, then fluff with a fork. For each serving, top 1/2 cup quinoa with 1/2 cup almond milk, 1/2 sliced pear, and 2 tablespoons almonds. Bryan Gardner Print