Cardamom-Spiced Quinoa Breakfast Bowl with Honey-Roasted Plums and Pistachio Crumble
20min
35min
3
485
Chef's Note
For the best texture contrast, make the pistachio crumble just before serving to maintain its crispness. You can prepare the quinoa and roast the plums a day ahead, then gently reheat before assembling. The vanilla bean can be substituted with 1 teaspoon of high-quality vanilla extract, though the flavor profile will be slightly different.
Tags
Ingredients
1 cup white quinoa
2 cups water
1 cup coconut milk
1 teaspoon ground cardamom
1 whole cinnamon stick
1/2 pod vanilla bean pod
1/4 teaspoon salt
6 medium ripe plums
3 tablespoons honey
1 teaspoon orange zest
2 tablespoons orange juice
1/2 cup pistachios
1/4 cup rolled oats
2 tablespoons almond flour
2 tablespoons brown sugar
3 tablespoons unsalted butter
3/4 cup Greek yogurt
2 tablespoons fresh mint leaves
Instructions
- 1
Rinse quinoa thoroughly under cold water using a fine-mesh sieve until the water runs clear.
- 2
In a medium saucepan, combine the rinsed quinoa, water, 1/2 cup coconut milk, 1/2 teaspoon cardamom, cinnamon stick, and salt. Split the vanilla bean pod lengthwise, scrape out the seeds, and add both seeds and pod to the mixture.
- 3
Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the quinoa is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
- 4
While the quinoa is cooking, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 5
Halve and pit the plums, then cut each half into 3 wedges. Place them in a medium bowl.
- 6
In a small saucepan, warm 2 tablespoons honey with orange juice and remaining 1/2 teaspoon cardamom until just melted. Pour over the plums, add orange zest, and gently toss to coat.
- 7
Arrange the plums on the prepared baking sheet, cut side up. Roast for 15-20 minutes until soft and caramelized, basting halfway through with the juices from the pan.
- 8
Meanwhile, prepare the pistachio crumble. Roughly chop the pistachios, leaving some larger pieces for texture.
- 9
In a small bowl, combine the chopped pistachios, rolled oats, almond flour, and brown sugar.
- 10
Melt the butter in a small saucepan or microwave, then stir into the dry mixture until evenly moistened.
- 11
Spread the crumble mixture on a separate small baking sheet and bake alongside the plums for the last 8-10 minutes of their cooking time, until golden and fragrant. Stir once halfway through baking.
- 12
Remove the cinnamon stick and vanilla pod from the cooked quinoa. Stir in the remaining 1/2 cup coconut milk and 1 tablespoon honey, adjusting sweetness to taste.
- 13
To serve, divide the warm cardamom quinoa among three bowls. Top each with roasted plums, a generous spoonful of Greek yogurt, and a sprinkle of pistachio crumble.
- 14
Garnish with fresh mint leaves, chiffonade-cut for an elegant presentation.
Nutrition Information (per serving)
485
14g
62g
22g
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