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.