Breakfast Grain Salad with Blueberries, Hazelnuts and Lemon

Breakfast Grain Salad with Blueberries, Hazelnuts and Lemon

by Jun 20, 2021Recipes1 comment

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.

Ingredients

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

 

Instructions

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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