Breakfast Quinoa with Walnut Cream

For walnut cream: Combine walnuts and water in medium bowl; cover and let stand overnight.

Preheat oven to 350 F. Drain walnuts well and spread on baking pan. Toast in oven for 8 to 10 minutes; cool completely.

In blender, combine toasted walnuts, 1 cup water, lemon juice, maple syrup and salt. Blend on high speed until creamy and smooth, about 1 to 2 minutes. Transfer the cream to a bowl or jar.

To prepare quinoa, rinse in strainer and drain well. In medium saucepan over high heat, bring quinoa, water and salt to a boil. Reduce heat to low; cover and simmer until water is absorbed, about 15 minutes. Remove from heat to cool for a few minutes; fluff quinoa with a fork.

For service: Into cooked quinoa, stir 2 cups prepared walnut cream, orange juice, maple syrup, cinnamon, ginger and nutmeg. Serve the quinoa in bowls, and top each serving with a dollop of the remaining walnut cream, a small handful of blueberries and a sprinkling of toasted walnuts.