Nectarines and Cream Quinoa

We enjoy this breakfast in the late summer when the nectarines are so ripe you can smell their sweet aroma as you walk past them at the market. Any fruit will work with this recipe however the sweet and slight tangingness of the nectarine lends itself well to this pairing with quinoa.

To choose a ripe, juicy nectarine, look for fruit that gives slightly to the touch and doesn’t have a greenish tint. The tastiest nectarines have tiny pale speckles or “sugar spots” that indicate intense sweetness.

After rinsing the quinoa I like to heat it in a pan with a little oil or butter, prior to adding a liquid. This process provides a fuller, nuttier taste to the quinoa.

My favorite creamer is made by Oatly. Oat milk is the closest plant milk in taste to cow’s milk (better in my opinion). It is sweeter and thicker than other plant milks while still being light. Oat milk creamer is a decadent version with more fat, texture and flavor. It is excellent as a coffee creamer and perfect for this recipe.

When a recipe calls for maple syrup I often use Lakanto Maple Flavored Syrup. It is sweetened with monkfruit and is just slightly less sweet than maple syrup. It is sugar free so those on a KETO or sugar-free diet will love it. I don’t want my blood sugar spiking first thing in the morning and so I like it with this and other breakfast recipes that call for maple syrup.

This breakfast quinoa and fruit bowl with creamer on-the-side makes a beautiful presentation and a satisfying start to the day.

Nectarines and Cream Quinoa

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Recipe by Jackie’s Veggie Kitchen Course: BreakfastDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Ingredients

• 2 tsp. vegan butter (I like Earth Balance Soy Free)

• 3/4 cup quinoa

• 1/4 tsp. salt

• 2 cups fresh nectarines (chopped into bite-sized pieces)

• 1/2 cup milk or creamer of choice (I use Oatly Creamer)

• 1/4 tsp. ground cinnamon

• 1/2 tsp pure vanilla extract

• 2 Tbs. maple syrup (I use monkfruit syrup)

Directions

• Prepare quinoa:
  In a saucepan over medium-high heat melt butter. Add rinsed quinoa to butter, stir until quinoa begins to stick to pan. Add 1 1/2 cups water and salt, bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
• Finish quinoa:
  When quinoa is tender and water is absorbed, add 1/4 cup of the creamer, maple syrup, cinnamon and half of the nectarines. Stir until heated through (about 2 minutes). Stir in Vanilla just prior to serving.
• Serve:
  Top bowls of quinoa with remainder of fruit. Top with remainder of creamer or serve creamer on the side.

Notes

• Try topping with pan-roasted slivered almonds, or serve on the side.

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