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Cardamom Quinoa Porridge

Recipe photo courtesy of Bryan Gardner

This breakfast porridge blends quinoa, almond milk, vanilla, and cardamom.

Source: Whole Living, January/February 2013



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How would you rate this recipe?
  • 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.

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