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Tasty Tuesday-Cranberry Pear Quinoa

Cranberry Pear Quinoa

Yields: 2, 1 1/2-cup servings


  • 1⁄2 cup quinoa

  • 1 cup unsweetened vanilla almond milk

  • 1⁄4 teaspoon salt

  • 1⁄2 teaspoon cinnamon or coriander

  • 2 Tablespoons dried cranberries, juice sweetened

  • 1-2 Tablespoons maple syrup, optional

  • 1⁄2 teaspoon vanilla

  • 2 pears, diced

  • 1⁄4 cup roasted sliced almonds, optional


  1. Combine quinoa, milk, salt, spice, and cranberries in a small saucepan and bring to a boil.

  2. Reduce to low heat and cover. Cook for approximately 20 minutes or until liquid is absorbed.

  3. Add maple syrup and vanilla and stir—dish into bowl.

  4. Top with chopped pear, additional milk, and, if desired, roasted sliced almonds.

Quick Tip: Combine the first four ingredients in a slow cooker. Cook on high for 3-4 hours or on low overnight. Continue the recipe as written.

Hint: Freezes well.

Variations: Add 1-2 Tablespoons almond butter. Replace vanilla with orange, coconut, lemon, or almond flavoring.


Have you been enjoying Dana’s Recipes?

Did you know you can order her Latest cookbook Start a New YOU!® Cookbook.

It is available in Kindle books, paperback, or hardback.


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