Breakfast Quinoa with Walnut Cream and Blueberries

Breakfast Quinoa with Walnut Cream and Blueberries
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Breakfast Quinoa with Walnut Cream and Blueberries

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 Heart-Check Certified recipe is brought to you by California Walnuts.

Nutrition Facts

Breakfast Quinoa with Walnut Cream and Blueberries

CaloriesCalories

372 Per Serving

ProteinProtein

10g Per Serving

FiberFiber

6g Per Serving
×
Calories 372
Total Fat 24.2 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 17.2 g
Monounsaturated Fat 3.6 g
Cholesterol 0 mg
Sodium 302 mg
Total Carbohydrate 34 g
Dietary Fiber 6 g
Sugars 9 g
Protein 10 g

Dietary Exchanges
2 starch, 1/2 fruit, 4 fat

Ingredients

Servings  6  

Walnut Cream Ingredients

  • 1 cup walnuts
  • 1 cup water
  • 1 teaspoon lemon juice (freshly-squeezed)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sea salt

Quinoa Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/4 teaspoon sea salt
  • 2 tablespoons freshly-squeezed orange juice
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon (ground)
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg (ground, or, freshly grated)
  • 1 1/2-2 cups blueberries (fresh)
  • 3/4 cup walnuts (toasted, coarsely chopped)

Directions

Tip: Click on step to mark as complete.

  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 350º 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, about 1–2 minutes. Transfer the cream to a bowl or jar. (A food processor 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.
  5. Serve the quinoa warm, cold or at room temperature, and when fresh blueberries are not in season, substitute frozen or dried berries, or dried cranberries or cherries. Note that the walnut cream needs to be started the day before you use it.

This Heart-Check Certified recipe is brought to you by California Walnuts.

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 Heart-Check Certified recipe is brought to you by California Walnuts.

Nutrition Facts

Breakfast Quinoa with Walnut Cream and Blueberries

CaloriesCalories

372 Per Serving

ProteinProtein

10g Per Serving

FiberFiber

6g Per Serving
×
Calories 372
Total Fat 24.2 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 17.2 g
Monounsaturated Fat 3.6 g
Cholesterol 0 mg
Sodium 302 mg
Total Carbohydrate 34 g
Dietary Fiber 6 g
Sugars 9 g
Protein 10 g

Dietary Exchanges
2 starch, 1/2 fruit, 4 fat

Ingredients

Servings  6  

Walnut Cream Ingredients

  • 1 cup walnuts
  • 1 cup water
  • 1 teaspoon lemon juice (freshly-squeezed)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sea salt

Quinoa Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/4 teaspoon sea salt
  • 2 tablespoons freshly-squeezed orange juice
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon (ground)
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg (ground, or, freshly grated)
  • 1 1/2-2 cups blueberries (fresh)
  • 3/4 cup walnuts (toasted, coarsely chopped)

Directions

Tip: Click on step to mark as complete.

  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 350º 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, about 1–2 minutes. Transfer the cream to a bowl or jar. (A food processor 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.
  5. Serve the quinoa warm, cold or at room temperature, and when fresh blueberries are not in season, substitute frozen or dried berries, or dried cranberries or cherries. Note that the walnut cream needs to be started the day before you use it.

This Heart-Check Certified recipe is brought to you by California Walnuts.