Here 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.
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.
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
1/4 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.
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.