Breakfast Quinoa with Walnut Cream and Blueberries

1. Prepare walnut cream: In medium bowl, combine walnuts and enough water to cover. Let stand overnight.
2. Preheat oven to 350 F. Drain walnuts well and spread on baking pan. Toast in oven for 8 to 10 minutes; cool completely.
3. In blender container, combine walnuts, 1 cup water, lemon juice, maple syrup and salt; blend on high 1 to 2 minutes until creamy and smooth. Transfer cream to a bowl or jar; reserve.
4. Prepare quinoa cereal: Rinse quinoa and drain well. In medium saucepan over high heat, bring quinoa, water and salt to a boil. Reduce heat to low; cover and simmer about 15 minutes until water is absorbed. Remove from heat; set aside to cool for a few minutes. Fluff quinoa with a fork and transfer to large bowl.
5. For service, into cooked quinoa in bowl, stir ½ cup walnut cream, orange juice, maple syrup, cinnamon, ginger and nutmeg. Spoon cereal into small bowls; top each serving with a dollop of remaining walnut cream, a handful of blueberries and a sprinkling of chopped, toasted walnuts.

Photo courtesy of California Walnuts