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Tasty Tuesday-Cranberry Pear Quinoa & Roasted Sliced Almonds

Cranberry Pear Quinoa Yield: 2 1½-cup servings


  • ½ cup quinoa

  • 1 cup unsweetened vanilla almond milk

  • ¼ teaspoon salt

  • ½ teaspoon cinnamon or coriander

  • 2 Tablespoons dried cranberries, juice sweetened

  • 1-2 Tablespoons maple syrup, optional

  • ½ teaspoon vanilla

  • 2 pears, diced

  • 1 cup unsweetened vanilla almond milk, optional

  • ¼ cup sliced almonds, roasted


  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 approximately 20 minutes or until liquid is absorbed.

  3. Add maple syrup and vanilla and stir.

  4. Dish into bowl.

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

  6. Serve and Bon Appétit!

Quick Tips: 1. Combine first four ingredients in a slow cooker. Cook on high for 3-4 hours or overnight on low. Continue recipe as written. 2. Freezes well.

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

Roasted Sliced Almonds

Yield: 8 ¼-cup servings


  • 2 cups sliced almonds


  1. Spread nuts or seeds out on baking sheet in a single layer.

  2. Roast in a 250℉ oven for 25-40 minutes.

  3. Remove from oven and allow to cool completely.

  4. Store in an airtight container.

  5. Bon Appétit!

Nutritional Facts per 1½-cups Cranberry Pear Quinoa (1/2 of entire recipe):

Calories 389

Fat 11 g

Cholesterol 0 mg

Sodium 156 mg

Carbohydrates 63 g

Fiber 11 g

Protein 10 g

Calcium 521 mg

Iron 4 mg

Potassium 685 mg

Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585


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