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
1188
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.

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.

Nutritional Facts

Total Fat
43g
67%
Sugar
46g
N/A
Saturated Fat
4g
22%
Protein
34g
68%
Carbs
178g
59%
Vitamin A
13µg
1%
Vitamin B6
1mg
63%
Vitamin C
43mg
72%
Vitamin E
6mg
30%
Vitamin K
52µg
65%
Calcium
224mg
22%
Fiber
23g
92%
Folate (food)
387µg
N/A
Folate equivalent (total)
387µg
97%
Iron
10mg
58%
Magnesium
448mg
100%
Monounsaturated
7g
N/A
Niacin (B3)
4mg
22%
Phosphorus
987mg
100%
Polyunsaturated
29g
N/A
Potassium
1521mg
43%
Riboflavin (B2)
1mg
63%
Sodium
1456mg
61%
Sugars, added
16g
N/A
Thiamin (B1)
0.9mg
61.6%
Zinc
8mg
52%

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