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.
Servings: 8 people
- 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.
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