This recipe for Peach Walnut Breakfast Quinoa is a quick and tasty alternative to the typical bowl of morning oatmeal. The quinoa provides a nice protein boost first thing in the morning; it only takes about 25 minutes to make, and saves well in the refrigerator for easy weekday breakfasts.
In central Virginia, we are so lucky to be surrounded by amazing orchards, and when peach season arrives, I find it hard to contain myself. Whether it’s a pick-your-own situation, or just a trip to a farm stand, I manage to always have fresh, local peaches in my kitchen throughout the summer months. This Peach Walnut Breakfast Quinoa is a quick and tasty way to use up some of those fresh peaches on your counter.
Sometimes I get so stuck in a rut for my morning meal. Between getting 2 kids up, fed, and ready for the day, I barely have time to get food in my system. Quick-cooking oats or peanut butter toast are my usual go-to, but this breakfast quinoa is so easy to make, I have quickly changed my tune. The sweetness of fresh peaches, tartness of dried cherries, and nutty toasted walnuts are the perfect compliment to quinoa.
The recipe stores well in the fridge for 3-5 days, just add a little extra non-dairy milk or water before reheating. This Peach Walnut Breakfast Quinoa is not only a delicious departure from regular old oatmeal, but it’s also packed with protein and a great way to start the day.
Peach Walnut Breakfast Quinoa
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Loading...A hearty and protein-packed start to the day!
Ingredients
- 1 1/2 cups non-dairy milk
- 1 cup water
- 1/4 tsp salt
- 1 cup quinoa, rinsed and drained *(see note)
- 1/2 cup dried cherries
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp vanilla extract
- Sliced or chopped peaches
- Toasted and chopped walnuts**
Instructions
Bring the non-dairy milk, water, and salt to a boil in a 2qt saucepan. Add the quinoa and cherries then reduce the heat to low. Simmer, stirring occasionally for about 20 minutes or until the liquid is absorbed.
Remove the pot from the heat and then stir in maple syrup, cinnamon, ginger, nutmeg, and vanilla extract.
Serve warm in bowls topped with peaches, walnuts, and more non-dairy milk.
Notes
*Rinsing and draining the quinoa before cooking, helps remove some of the bitter outer coating. **Toast nuts dry in a pan over medium-low heat, stirring frequently until golden-brown, or roast at 350 degrees F for 5-10 minutes.
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