This hearty delicious Breakfast Grain Salad with Blueberries, Hazelnuts, and Lemon is a great energizing boost to start your day and will sustain you for several hours.  I recommend making it the night before to give the flavors time to really mesh.


1 cup steel-cut oats

1 cup dry golden quinoa

1/2 cup dry millet

3 tablespoons olive oil, divided

1 (1-inch) piece fresh ginger, peeled and cut into coins

2 large lemons, zest, and juice

1/2 cup maple syrup

1 cup Greek yogurt (or soy yogurt, if you want to make this vegan)

1/4 teaspoon nutmeg

2 cups hazelnuts, roughly chopped and toasted

2 cups blueberries or mixed berries



Mix the oats, quinoa, and millet in a fine-mesh strainer and rinse for about a minute under running water. Set aside.

Heat 1 tablespoon olive oil in a 3-quart saucepan over medium-high heat. Add the rinsed grains and cook for 2 to 3 minutes or until they begin smelling toasted. Pour in 4 1/2 cups water and stir in 3/4 teaspoon salt, the ginger coins, and the zest of 1 lemon.

Bring to boil, cover, turn down the heat, and simmer for 20 minutes. Turn off the heat and let sit for 5 minutes, then remove the lid and fluff with a fork. Remove the ginger.

Spread hot grains on a large baking sheet and let cool for at least half an hour.

Spoon the cooled grains into a large bowl.

Stir in the zest of the second lemon.

In a medium bowl, whisk the remaining 2 tablespoons of olive oil with the juice of both lemons until emulsified.

Whisk in the maple syrup, yogurt, and nutmeg.

Pour this into the grains and stir until well-coated. Stir in the toasted hazelnuts and blueberries. Taste and season with additional salt, if necessary.

Refrigerate overnight; the flavors of this really come together overnight in the fridge.


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