Breakfast Quinoa

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.

A bowl of Breakfast Quinoa with cashew cream and citrus fruits on a wooden board

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.

Breakfast Quinoa on a plate with citrus fruits next to a bowl of cashew cream

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.

ingredients for breakfast quinoa on a wooden board

Breakfast Prepping

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:

Sweet Potato and Bacon Rosti
Cheesy Oat Bacon Breakfast Muffins
Pecan Espresso Granola
Bircher Museli
Grain-Free Coconut and Chia Porridge

How do you make Breakfast Quinoa?

  1. Squeeze a grapefruit and 4 oranges.
  2. Pour the juice into a saucepan, along with some water to make up 500ml.
  3. Add the quinoa and bring to a boil, turn to simmer for 15 minutes.process image of breakfast quinoa in a saucepan
  4. Add the dried fruit and cook for a further 10 minutes until the quinoa is cooked.process image of breakfast quinoa in a saucepan
  5. Transfer the quinoa to a bowl to cool slightly.
  6. Toast the nuts then chop and add to the quinoa.roasted nuts in a glass dish on a wooden board
  7. Squeeze over fresh lime juice then serve with the cashew cream.

A bowl of Breakfast Quinoa with cashew cream and citrus fruits on a wooden board

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.

Quinoa Tips

  • 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.

Bowl of cashew cream next to cashews on a wooden board

How do you make Cashew Cream

  1. Soak the cashews in very hot water for 15 minutes.
  2. Drain then add to a high speed blender with coconut milk, vanilla extract, maple syrup and fresh water.ingredients for cashew cream in a blender
  3. 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.

Expert Tips

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.

Breakfast Quinoa on a plate with citrus fruits next to a bowl of cashew cream

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 baking 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

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.
Prep Time10 mins
Cook Time25 mins
Course: Breakfast
Cuisine: British
Servings: 8 people
Calories: 418kcal

Ingredients

Breakfast Quinoa

  • 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

Cashew Cream

  • 150 g unsalted blanched cashews
  • 1 tablespoon coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup
  • 125 ml water to blend

Instructions

Breakfast Quinoa

  • 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.

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.

Notes

Breakfast Quinoa
  • 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.
Cashew Cream
  • 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.
Make Ahead
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.

Nutrition

Calories: 418kcal | Carbohydrates: 56g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Sodium: 9mg | Potassium: 679mg | Fiber: 8g | Sugar: 21g | Vitamin A: 501IU | Vitamin C: 47mg | Calcium: 99mg | Iron: 4mg

Cashew Chicken Satay with Carrot and Coriander Salad

This Cashew Chicken Satay is my favourite food on a stick, made superior with a delicious cashew satay dipping sauce and a flavourful Carrot and Coriander Salad.

Cashew Chicken Satay with Carrot and Coriander Salad

The deli counter was a big thing growing up. It was my favourite destination during our weekly trips to the supermarket and it was here that my sister and I were allowed to choose one treat to snack on in the car on the way home. I always, without a doubt, chose the chicken satay. Thinly skewered pieces of cooked dry chicken covered with a tasteless spices and rammed onto cocktail sticks. I loved them. I have no idea if you can still buy them anymore but I remember as soon as Mum had loaded the car up with the shopping, I would rummage carelessly through them for my promised chicken satay. As I clambered into the car I was already tearing the label in half which held the wimpy plastic deli bag together and brandishing my prize. Before the car engine had even been started the skewer had been devoured in one, two, three bites and the wooden stick tossed with abandon over my shoulder (until I was told off by Mum for littering the car and made to reclaim it dutifully).

My love of chicken on a stick has not diminished into adulthood. I usually wait until summer’s barbecue season before overindulging in chicken kebabs but as soon as the first of January hit I have been hankering after the chicken satay skewers of yore, except done, hopefully, a little better.

Cashew Chicken Satay with Carrot and Coriander Salad

I am still coming to terms with my horrendous computer crash, which I suffered just before Christmas. One of the most frustrating things about losing all my work is all the recipes which I had great ideas for that have now been lost in the ether. Hopefully though if I thought of them once, I might recall them one day again. There are some ideas though that even though they went down with my hard drive they have never been relegated to the recesses of my mind. These, must have been the best of the bunch and are the ones I am now excited to share.

This Cashew Chicken Satay is one of those recipes. I don’t know when I first thought of it but like all my greedy thoughts it was hastily typed into my laptop and saved into a list of hundreds of recipes, destined for the kitchen far into the future. However, for some reason, this recipe has stayed with me and has been saved from destruction by my memory.

I was so happy then when it worked out just as I had hoped it would, in fact, if I may be so bold I think it worked out better and is definitely going to become a regular part of my mid-week repertoire. Cashew nuts are just as tasty as the more traditional peanuts in a satay. They are slightly sweeter so they lend a more tempered and delicately flavoured result but one I actually think I prefer despite being a fully paid up member of the Peanut Butter Forever fan club. This also means it’s suitable for most January detoxes which tend to eschew peanuts. There is nothing I like better than adapting a recipe for a healthy eating plan and finding you have lost nothing at all in the translation.

Cashew Chicken Satay with Carrot and Coriander Salad

I paired my Cashew Chicken Satay with a bright rainbow carrot salad, singing with fresh coriander, the bite of spring onions ,the occasional heat of green chilli and the zing of lemon juice. This kind of salad is perfect for January as it’s robust and crunchy and jam packed full of drizzly rain busting flavour and colour.

Cashew Chicken Satay with Carrot and Coriander Salad

This Cashew Chicken Satay is my favourite food on a stick, made superior with a delicious cashew satay dipping sauce and a flavourful Carrot and Coriander Salad.
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Drinks, Main Course
Cuisine: Indian
Servings: 2 people
Calories: 868kcal

Ingredients

Cashew Chicken Satay:

  • 2 chicken breasts
  • 100 g cashew butter*
  • 1 inch fresh ginger peeled
  • 2 cloves garlic peeled
  • 2 shallots peeled
  • 1 red chilli
  • 1 stalk lemongrass outside woody part removed
  • ½ teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 tablespoon coconut or olive oil
  • 1 tablespoon soy sauce or coconut aminos or tamari
  • 2 teaspoons honey
  • 100 ml coconut milk

Carrot and Coriander Salad:

  • 2-3 large carrots grated
  • Handful of fresh coriander leaves roughly chopped
  • Spring onions roughly chopped
  • Green chilli sliced thinly
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon salt
  • black pepper
  • 1 tablespoon extra virgin olive oil

Instructions

  • Pre-heat the oven to 180°C.
  • Slice the chicken into strips and set aside whilst you prepare the satay sauce.
  • Add the cashew butter, fresh ginger, garlic, shallots, red chilli and lemongrass into the mixer and pulse everything together until smooth.
  • Then add the ground coriander, turmeric, coconut oil, soy sauce and honey and mix again until you have achieved a smooth paste.
  • Reserve 3 tablespoons of the satay sauce and set aside for making the pouring sauce later, cover and put in the fridge. Pour the rest of the satay sauce over the chicken pieces and rub into the chicken so that it’s thoroughly coated. Cover and place in the fridge for at least four hours but preferably overnight to marinate.
  • Before you cook the chicken you can prepare the salad.
  • Mix together the carrots, coriander, spring onions and chilli together in a large bowl.
  • To make the dressing pour the lemon juice into a small glass and whisk up with the ground coriander, salt and pepper until the salt has dissolved. Carefully pour the olive oil in, whisking all the while until the dressing has emulsified. Pour over your salad and set aside whilst you finish the satay chicken.
  • Turn your grill or griddle on to a high setting. Remove the chicken from the fridge and thread onto skewers until all the chicken has been used up. Place the chicken skewers under the grill and cook for 3-4 minutes each side.
  • Whilst the chicken is cooking you can make the pouring satay sauce by taking your reserved 3 tablespoons of satay sauce and placing it in a small saucepan with 100ml coconut milk. Stir together and heat gently until it reaches a gentle boil. Remove from the heat.
  • Serve your cashew chicken satay skewers over the carrot and coriander salad and drizzle over the satay pouring sauce.

Nutrition

Calories: 868kcal | Carbohydrates: 37g | Protein: 61g | Fat: 56g | Saturated Fat: 18g | Cholesterol: 145mg | Sodium: 1119mg | Potassium: 1633mg | Fiber: 4g | Sugar: 12g | Vitamin A: 10475IU | Vitamin C: 43.1mg | Calcium: 77mg | Iron: 6.6mg

Cashew Butter

Homemade cashew butter couldn’t be easier. Creamy delicious and all natural, made with 100% cashews and that’s it!

I am not reinventing the wheel with this recipe. It’s a tried, tested and truly paleo nut butter. It appears endlessly on the internet and all good paleo sites but I still wanted to include it here as part of my own Whole30 recipes as it’s such a godsend in these health driven times, so useful for including as part of my breakfasts, main meals and in particularly snacking.

How to make Cashew Butter

If on the off chance you have never thought to make your own nut butter you will be interested to hear that it is also perhaps one of the easiest recipes I have written about. All you need are 3 things:

  • unsalted cashews
  • a food processor
  • 12 minutes

The recipe below will simply state that you rip open your bag of cashews, throw them into the processor then press on. It’s fascinating to watch the cashews transform in 12 minutes, every so often giving them a bit of a scrape around so it all gets processed evenly.  In no time at all you will have a sweet, smooth and creamy nut butter.

Classic Nut Butter

This recipe here is for a classic nut butter, I haven’t put any fancy spices or married any other ingredients with it in at the end, I haven’t even salted it. This is because I want it to be used as base ingredient. If tomorrow I decide I would like celery sticks smeared with thai spiced cashew butter then I can toast the spices and include them at that stage. This way I don’t need a million differently flavoured nut butters living in my cupboards, which the other members of my household will be pleased about. Especially since I already have almond, walnut and pecan.

How to make ultra creamy cashew butter

The consistency of this cashew nut butter is also different from the almond butter I have written about before as here I wanted to take the processing a step further. I wanted a gentle butter that had been whipped into a creamy confection. This isn’t grainy and full of nut roughage but smooth and light as air. I achieved this merely by lengthening the time in the food processor. I also didn’t toast the nuts beforehand like I usually would for my almond butter, as I didn’t want the flavour to be too overpowering.

So, now it’s in my larder, I can breathe a sigh of relief as I have plans to be eating my nut butter this week as a dip for crudités, in my no-oat porridge and mixed with chopped dates to create little energy balls.

If you love cashew butter like me then why not try it in these recipes:

Easy Flourless Salted Chocolate Chip Cashew Cookies
Cashew Chicken Satay
Chocolate Tahini Energy Balls
Happiness Bread
Salted Date Caramel Banana Flapjacks

If you make this Cashew Butter 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 baking 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.

CASHEW-BUTTER-LONG-PIN

Cashew Butter

Creamy delicious and all natural, made with 100% cashews and that's it!
Prep Time12 mins
Total Time12 mins
Course: Condiment
Cuisine: American
Servings: 32 servings
Calories: 52kcal

Ingredients

  • 300 g cashews

Instructions

  • Tip the bag of cashews into your food processor and press on.
  • Keep a light eye on the processor, giving the mixture a scrape around every so often.
  • If you would like a very smooth and creamy nut butter it will take about 12 minutes, if you would like something a bit more robust then it might be to your liking at about 9 minutes, but check, taste and decide for yourself.

Notes

  • Cashew Butter is best stored in a cool dark place.
  • It keeps for a long time, but best eaten within 2 months.
  • If your cashew butter starts to develop an oily layer on top, this is perfectly normal. It's the natural nut oils. Just stir in and use as normal.

Nutrition

Calories: 52kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.6mg