Breakfast Quinoa with Walnut Cream and Blueberries Share on Pinterest

Breakfast Quinoa with Walnut Cream and Blueberries

  • 30 minutes
  • 15 ingredients
  • Walnuts
  • Easy
  • servings


  • For the Quinoa
  • 1 cup quinoa
  • 2 cups water
  • 1/4 teaspoon sea salt
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg or freshly grated nutmeg
  • 1 1/2- 2 cups fresh blueberries
  • 3/4 cup coarsely chopped toasted of Diamond of California® walnuts
  • For the Walnut Cream
  • 1 cup of Diamond of California® Walnuts
  • 1 cup water
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon maple syrup (use a little more if you want slightly sweeter cream)
  • 1/2 teaspoon sea salt

The Steps

  1. 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 350°F oven for 8 – 10 minutes, then cool completely.
  2. Put the walnuts, 1 cup water, the lemon juice, maple syrup and salt in a blender.   Blend on high until creamy and smooth, 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.)
  3. 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.
  4. 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.

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