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Breakfast Quinoa is a great recipe if you need a change from your usual oatmeal. Fruity, nutty and packed with protein, I love to serve this Quinoa with lashings of luxurious cashew cream.
This Breakfast Quinoa with Cashew Cream is proper old school From The Larder. It was the first recipe I ever published and has been a consistent classic over the years. I’m republishing now as the photos needed a bit of a facelift and the method seemed a bit longwinded. The way I cook in the kitchen is a little different from six years ago.
With two children to look after I need quicker meals without compromising on the finished result.
The new improved Breakfast Quinoa can be made from start to finish within 30 minutes for a warming version, a bit like a fruity nutty porridge.
However you can also prep everything the night before. There will be no last minute assembly, you can serve it up straightaway.
Why is Breakfast Quinoa the breakfast you need right now?
- Full of energy thanks to protein enriched ingredients.
- Excellent if you are intolerant to oats or need a change from porridge.
- Delicious warm or cold.
- Easy to make ahead.
- Ideal for serving at brunch if you’re catering for a crowd.
- Vegan and gluten-free.
- Naturally sweetened with freshly squeezed citrus and dried fruit.
The quantities of this recipe is ideal for a crowd and is so easy to make the night before, ready for friends coming over for brunch the next day.
However, if you are meal prepping for the week then you will also benefit from these quantities as it will last well throughout the week. Breakfast is a fraught scramble in our house and it’s refreshing if I have prepped something ahead of time to save toddler tears. These children wake up ravenous!
For more breakfast / brunch ideas that you can prep in advance check out these recipes:
How do you make Breakfast Quinoa?
- Squeeze a grapefruit and 4 oranges.
- Pour the juice into a saucepan, along with some water to make up 500ml.
- Add the quinoa and bring to a boil, turn to simmer for 15 minutes.
- Add the dried fruit and cook for a further 10 minutes until the quinoa is cooked.
- Transfer the quinoa to a bowl to cool slightly.
- Toast the nuts then chop and add to the quinoa.
- Squeeze over fresh lime juice then serve with the cashew cream.
Fruit and Nut Alternatives
You can use any combination of dried fruit and nuts in this Breakfast Quinoa. Just sub in whatever you have in your larder:
- Chopped dried apricots, mango, apple, raisins, figs.
- Macadamias, almonds, cashews, walnuts.
- Maybe a handful of pumpkin seeds or sunflower seeds.
- Perhaps even try some coconut chips. Delicious.
How long does it take to cook quinoa?
The perfect texture of quinoa can be achieved in around 20 minutes.
I find it can take a little longer simmering it in the fruit juice with the dried fruit and it can take up to 25 minutes. The best way to check if the quinoa is done is to taste it. You are looking for a slightly soft but still nutty texture.
- Once the quinoa has finished cooking then I recommend transferring it to a large bowl and placing a clean tea towel loosely over for 10 minutes. The tea towel will absorb any excess moisture so the quinoa isn’t claggy when you serve it.
- The Breakfast Quinoa is simply delicious by itself but I do recommend serving it with some natural yoghurt. Or if you are dairy intolerant or vegan then I heartily recommend this Cashew Cream which is absolutely heavenly and easy as pie to whip up.
How do you make Cashew Cream
- Soak the cashews in very hot water for 15 minutes.
- Drain then add to a high speed blender with coconut milk, vanilla extract, maple syrup and fresh water.
- Blend for 2-3 minutes until smooth, scraping the sides down every so often.
How long do you soak cashews for?
Many recipes call for you to soak the cashews overnight in room temperature water. This is a perfectly fine method, if you remember the night before. However, you can achieve exactly the same result if you soak the cashews in very hot water for just 15 minutes.
Very hot water means boiling the water in a kettle. Pour the water into a medium sized bowl and leave for two minutes before adding the cashews.
The quantity of the ingredients I’ve given for the Cashew Cream is the exact quantity appropriate for the amount of Breakfast Quinoa. However, I have found that different blenders can handle this amount differently. I currently have a Vitamix and it’s simply too big for this small amount of Cashew Cream. So I double the quantity which means it blends perfectly. The problem then though is that I have more Cashew Cream than I need. This is a nice problem to have.
If you make the Cashew Cream with filtered water then it will keep longer in the fridge as well.
Other serving suggestions for Cashew Cream
- Serve straight from the fridge as a topping for a warm pie or crumble. This is divine.
- Drizzled over a fruit salad, especially chopped bananas.
- Topped over a bowl of granola.
- As a sweet dip for biscuits or cookies.
- Dolloped over warm scones with plenty of jam.
If you make this Breakfast Quinoa with Cashew Cream then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own breakfast creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Breakfast Quinoa with Cashew Cream
- 4 large oranges
- 1 red grapefruit
- 250 g quinoa
- 2 tablespoons maple syrup
- 125 g dried fruit - I used a mix of sour cherries, cranberries and sultanas
- 125 g nuts - I used a mix of hazelnuts, pistachios and pecans
- 1 lime
- 150 g unsalted blanched cashews
- 1 tablespoon coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 125 ml water to blend
- Juice the grapefruit and oranges and measure the amount. You need 500ml liquid so top up with water if it’s not enough.
- Heat the quinoa with the fruit juice and maple syrup in a saucepan until it comes up to boil. Turn the heat down and simmer for 15 minutes.
- Stir in the dried fruit and continue simmering for 10 minutes. Remove from the heat once all the liquid has all been absorbed and the quinoa is soft but with a slight nutty bite. If it still doesn’t seem cooked enough then just top up with more water.
- Once ready, transfer the quinoa to a large bowl and cover with a clean tea towel for 10 minutes.
- Meanwhile pour your nuts into an oven tray and roast for 10 minutes on 170°C. They should be just starting to turn golden when they are ready.
- Remove the nuts from the oven and leave to cool then chop finely.
- Stir the nuts into the quinoa and squeeze over the lime juice.
- Serve warm or at room temperature. Serve drizzled with cashew cream.
- Cover the cashews with hot water (not boiling) and set aside to soak for 15 minutes.
- Drain the water from the cashews and tip them into a blender. Add the coconut milk, vanilla extract, maple syrup, water and blend on a high speed.
- Scrape down the sides every so often. It should take about 3 minutes in a really good blender. The finished consistency should be completely smooth like yoghurt.
- The quinoa should take about 25 minutes to cook in total but if it’s still tasting a bit too chalky then add some more water and continue cooking until ready.
- The ideal texture of quinoa should be soft with a slight nutty texture.
- You can use any dried fruit or nuts that you have to hand in your larder.
- To achieve the very hot water, boil the water then pour into a medium sized bowl. Leave for 2 minutes before adding the cashews
- It depends which blender you have but the quantity of the ingredients may not be enough to achieve a smooth blend. I have a Vitamix and make a double quantity of cashew cream as I find it blends better.
The whole recipe can be made a day or two in advance. Just keep the quinoa and cashew cream separately in the fridge. Both can keep for up to 5 days. If you make the cashew cream with filtered water it will last longer.