Honey Glazed California Walnut Superfood Power Bowl

DESCRIPTION

Sweet and salty honey glazed California walnuts, mango quinoa, plant-based milk, fresh blueberries and strawberries topped with shaved dark chocolate.

Recipe by Chef Jason Knoll.

INGREDIENTS

Honey Glazed Walnuts

• 2 tablespoons butter
• 2 tablespoons honey
• 1/4 cup sugar
• 1/4 teaspoon kosher or sea salt
• 2 cups California walnuts, rough chopped

Mango Quinoa

• 3 cups water
• 2 cups quinoa
• 1 1/4 cups 1/4-inch diced ripe mango
• 3 tablespoons honey
• 1/4 teaspoon kosher or sea salt

Toppings

• 2 cups walnut or other plant-based milk
• 2 cups sliced strawberries
• 1 cup blueberries
• 3 tablespoons shaved dark chocolate

INSTRUCTIONS

1. To prepare Honey Glazed Walnuts, preheat oven to 350°F and line a large baking sheet with parchment paper. Stir together honey, sugar, salt and butter in a large bowl. Add walnuts and toss well to coat.
2. Spread on baking sheet and bake for 17 to 20 minutes or until golden brown, twice. Let cool, stirring occasionally, then break into small bite-size pieces.
3. Meanwhile, bring all Mango Quinoa ingredients to a boil in a large pot. Cover and cook over low heat for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, then let cool completely. Cover and refrigerate until ready to serve.
4. For each serving, place 3/4 cup Mango Quinoa the bottom of a bowl and pour 1/4 cup milk around the edges. Sprinkle 1/4 cup strawberries, 2 tablespoons blueberries, 1/3 cup Honey Glazed Walnuts and 1 teaspoon shaved chocolate.