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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