Inspired by: Andean quinoa porridge
- All year
Quinoa Breakfast Porridge with Pear & Cardamom
- Serves
- 4
- Portion
- 1 bowl (≈220 g)
- Time
- 25 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Tridoshic
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Quinoa | ¾ cup, rinsed well | 150 g | 750 g | |
| Water | 1⅔ cups | 400 ml | 2000 ml | |
| Almond milk, unsweetened | 1¼ cups almond milk | 300 ml | 1500 ml | |
| Pear | 2 ripe pears, diced | 300 g | 1500 g | |
| Green cardamom | ¼ tsp | 0.5 g | 2.5 g | |
| Cinnamon | ¼ tsp | 0.5 g | 2.5 g | |
| Dates, seedless | 4, chopped | 30 g | 150 g | |
| Ghee (cow) | 1½ tsp | 8 g | 40 g | |
| Almonds | 15, soaked & sliced | 20 g | 100 g |
Method
How to cook it
Step 1: Rinse quinoa in a fine sieve three times to remove its bitter coating.
Step 2: Simmer in water 15 minutes until the grains open.
Step 3: Add almond milk, pear, dates and spices; simmer 8 minutes until creamy.
Step 4: Finish with ghee and almonds.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromSugary cereal→Toprotein-rich quinoa
- FromCow's milk with fruit→Toalmond milk (avoids the milk–fruit pairing)
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