Quinoa Breakfast

DSC05013Here is the bounty of my harvest.  Every summer and fall I jar and freeze fruit and I am so happy to have it when February and March roll around.  Last year I did not jar as much as I usually do because I was very busy, but I still have a nice little bit put away.

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Pears and Peaches are my favorite to jar, but I also like to do apple sauce and cherries.  I make sure to freeze blueberries, blackberries, and raspberries.  Today I will use my pears and blueberries for breakfast.

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Quinoa Breakfast                                                                                                        Serves 2

1/2 cup quinoa
1 3/4 cups almond mink
1/2 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon cardamon
1 pear
blueberries
1/4 cup chopped almonds

1.  Bring 3/4 cup almond milk, water, vanilla, salt, and cardamon to a boil. Add quinoa, reduce and simmer for 15 minutes.
2.  Remove from heat and let rest for 5 minutes. Fluff.
3.  For each serving top quinoa with almond milk, 1/2 pear, 2 tablespoons almonds, and blueberries.

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I found this recipe in the Whole Living web site.  Here is the link http://www.wholeliving.com/216570/cardamom-quinoa-porridge.  I added blueberries and I think that makes all the difference.  I also did not bother to toast the almonds.  I am sure it would be very good with toasted almonds, but I am a bit lazy and I love the way it taste when they are raw.

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