Lightly toast cloves, cracked cardamom pods, and cinnamon sticks (broken in half) in the medium saucepan for one minute on medium heat until spices are very fragrant.
Add the almond milk, coconut milk, coconut sugar or maple syrup, coconut cream, vanilla extract and salt.
Bring to a boil and then add in the quinoa and stir gently then reduce heat to medium low and simmer, partially covered, stirring occasionally, until the mixture has thickened and the quinoa is very tender, 15-20 minutes.
Stir through the lime zest and transfer the pudding to one bowl or individual ones and serve warm or refrigerate covered and serve cold. If serving cold you may need to stir in a little extra almond milk before serving if it’s too thick.
For the Baked Pears:
Preheat the oven to 350°F.
Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sit upright in pan).
Using a measuring spoon or melon baller, scoop out the seeds.
Combine the spices together in a small bowl and sprinkle over the pears.
Top them with walnuts and drizzle ½ tsp honey over each one.
Bake in the oven 30 minutes.
Remove, let cool and enjoy with the spiced pudding or any way you like them.