1- Place the cooked quinoa, heavy cream, cardamom, salt, and Date Crown Date Syrup in a saucepan over medium heat. Bring the mixture to a boil, then cook for 5 minutes or until the mixture starts to thicken. Set aside to cool for 5 minutes.
2- Add the yogurt, then mix to combine.
3- Divide the quinoa porridge among the serving plates, then top with bananas and blueberries. Decorate
with a drizzle of Date Crown Date Syrup and chopped almonds, then serve.
