Founder/Director Rebecca Katz
Healing Kitchens Institute at Commonweal
Diners looking for gluten-free and dairy-free breakfast options will appreciate this quinoa cereal, topped with fresh, plump blueberries and walnut cream. The cereal can be made ahead and served warm, cold or at room temperature, keeping the kitchen cool at breakfast service.
1 cup walnuts
1 cup water
1 tsp. freshly squeezed lemon juice
1 tsp. maple syrup, or to taste
½ tsp. sea salt
1 cup quinoa
2 cups water
¼ tsp. sea salt
2 tbsp. freshly squeezed orange juice
1 tbsp. maple syrup
1 tsp. ground cinnamon
½ tsp. ground ginger
1/8 tsp. ground nutmeg or freshly grated nutmeg
1½-2 cups fresh blueberries
¾ cup coarsely chopped toasted walnuts
1. Prepare walnut cream: In medium bowl, combine walnuts and enough water to cover. 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 container, combine walnuts, 1 cup water, lemon juice, maple syrup and salt; blend on high 1 to 2 minutes until creamy and smooth. Transfer cream to a bowl or jar; reserve.
4. Prepare quinoa cereal: Rinse quinoa and drain well. In medium saucepan over high heat, bring quinoa, water and salt to a boil. Reduce heat to low; cover and simmer about 15 minutes until water is absorbed. Remove from heat; set aside to cool for a few minutes. Fluff quinoa with a fork and transfer to large bowl.
5. For service, into cooked quinoa in bowl, stir ½ cup walnut cream, orange juice, maple syrup, cinnamon, ginger and nutmeg. Spoon cereal into small bowls; top each serving with a dollop of remaining walnut cream, a handful of blueberries and a sprinkling of chopped, toasted walnuts.
Photo courtesy of California Walnuts