Pear Cardamom Quinoa Bowls Recipe

The useful part

1
Rinse the quinoa and combine it with almond milk, cardamom, vanilla, and salt in a saucepan.
2
Bring to a simmer, cover, and cook for 18 minutes until the quinoa is tender and the milk is mostly absorbed.
3
Fold in the pears and maple syrup. Cook for 3 more minutes, then cool slightly.
4
Divide into four containers and pack the almonds separately.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

steel-cut oats, with the liquid adjusted to the package directions

apples or peaches

Make the next meal easier

Warm extra quinoa with a splash of almond milk, or serve it cold with berries.

Keep the prepared components chilled in sealed containers. Refrigerate within 2 hours and use within 3 days.

Reheat with a splash of milk, stirring once. Add the almonds after warming.

For cooling, storing, and reheating details, use the USDA references below.