Breakfast Quinoa with Walnut Cream

IngredientsNuts, Fruit
Day PartBreakfast
Menu PartEntree
Cuisine TypeAmerican
Breakfast Quinoa with Walnut Cream

Source: Rebecca Katz, Cookbook author, San Francisco

The customization trend has reached the morning daypart, with consumers building breakfast bowls with grains, eggs, yogurt and other ingredients. Here, high-protein quinoa is the base, topped with nuts and fruit. Blueberries are called for, but other seasonal, dried and preserved fruits can be offered at other times of year.


Walnut cream
1 cup walnuts
1 cup warm water
1 tsp. lemon juice
1 tsp. maple syrup
1/2 tsp. sea salt

1 cup quinoa
2 cups water
1/2 tsp. sea salt
2 tbsp. orange juice
1 tbsp. maple syrup
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
2 cups blueberries
3/4 cup walnuts, toasted and coarsely chopped


  1. For walnut cream: Combine walnuts and water in medium bowl; cover and let stand overnight.
  2. Preheat oven to 350 F. Drain walnuts well and spread on baking pan. Toast in oven for 8 to 10 minutes; cool completely.
  3. In blender, combine toasted walnuts, 1 cup water, lemon juice, maple syrup and salt. Blend on high speed until creamy and smooth, about 1 to 2 minutes. Transfer the cream to a bowl or jar.
  4. To prepare quinoa, rinse in strainer and drain well. In medium saucepan over high heat, bring quinoa, water and salt to a boil. Reduce heat to low; cover and simmer until water is absorbed, about 15 minutes. Remove from heat to cool for a few minutes; fluff quinoa with a fork.
  5. For service: Into cooked quinoa, stir 2 cups prepared walnut cream, orange juice, maple syrup, cinnamon, ginger and nutmeg. 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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