Breakfast Quinoa With Walnut Cream and Blueberries

Cold, warm, or hot, this quinoa is a great way to start your day

Quinoa, lightly spiced and sweetened with maple syrup, then topped with walnut cream and fruit, makes a grand change from your typical breakfast cereal.

This recipe is provided by California Walnuts.

1
Servings
2598
Calories Per Serving
Deliver Ingredients

Ingredients

For the walnut cream:

  • 1 Cup walnuts, such as California walnuts
  • 1 Cup water
  • 1 Teaspoon lemon juice, freshly squeezed
  • 1 Teaspoon maple syrup (use a little more if you want a slightly sweeter cream)
  • 1/2 Teaspoon sea salt

For the quinoa:

  • 1 Cup quinoa
  • 2 Cups water
  • 1/4 Teaspoon sea salt
  • 2 Tablespoons orange juice, freshly squeezed
  • 1 Tablespoon maple syrup
  • 1 Teaspoon cinnamon, ground
  • 1/2 Teaspoon ginger, ground
  • 1/8 Teaspoon nutmeg, ground or freshly grated
  • 1 1/2 or 2 Cup blueberries, fresh
  • 3/4 Cups walnuts, such as California walnuts, toasted, coarsely chopped

Directions

For the walnut cream:

To prepare the walnut cream, put the walnuts in a bowl, add water to cover, and let stand overnight. The next day, drain the walnuts well and spread on a baking pan. Toast in a preheated 350º F oven for 8–10 minutes, then cool completely.

Put the walnuts, 1 cup water, the lemon juice, maple syrup, and salt in a blender. Blend on high until creamy and smooth, about 1–2 minutes. Transfer the cream to a bowl or jar. (A food processer may also be used to make walnut cream, though it will not be quite as smooth.)

For the quinoa:

To prepare the quinoa, rinse it in a strainer and drain it well. In a medium-sized saucepan bring the quinoa, water and salt to a boil over high heat. Turn the heat to low, then cover and simmer until the water is absorbed, about 15 minutes. Set aside off heat to cool for a few minutes; then fluff the quinoa up with a fork.

When you are ready to serve, stir the 1/2 cup of prepared walnut cream, the orange juice, maple syrup, cinnamon, ginger, and nutmeg into the cooked quinoa. Serve the quinoa in bowls, and top each serving with a dollop of the remaining walnut cream, a small handful of blueberries, and a sprinkling of toasted walnuts.

*Serve the quinoa warm, cold, or at room temperature, and when fresh blueberries are not in season, substitute frozen or dried berries, dried cranberries, or cherries. Note that the walnut cream needs to be started the day before you use it.

Nutritional Facts

Total Fat
77g
100%
Sugar
128g
100%
Saturated Fat
20g
83%
Cholesterol
195mg
65%
Carbohydrate, by difference
373g
100%
Protein
114g
100%
Vitamin A, RAE
808µg
100%
Vitamin B-12
2µg
83%
Vitamin B-6
7mg
100%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
1764mg
100%
Choline, total
233mg
55%
Copper, Cu
2mg
0%
Fiber, total dietary
45g
100%
Fluoride, F
20µg
1%
Folate, total
1108µg
100%
Iron, Fe
79mg
100%
Magnesium, Mg
543mg
100%
Manganese, Mn
12mg
100%
Niacin
81mg
100%
Pantothenic acid
8mg
100%
Phosphorus, P
2159mg
100%
Riboflavin
6mg
100%
Selenium, Se
178µg
100%
Sodium, Na
2752mg
100%
Thiamin
6mg
100%
Vitamin D (D2 + D3)
2µg
13%
Water
780g
29%
Zinc, Zn
19mg
100%

Breakfast Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Breakfast Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.