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Breakfast Quinoa with Walnut Cream and Blueberries
- 30 minutes
- 15 ingredients
- Walnuts
- Easy
- servings
Ingredients
- 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
- 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.
- 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.)
- 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.
RECIPE CONTRIBUTED BY CALIFORNIA WALNUT COMMISSION
