Breakfast Grain Salad with Blueberries, Hazelnuts

Breakfast Grain Salad with Blueberries, Hazelnuts
Breakfast Grain Salad with Blueberries, Hazelnuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup steel-cut oats

  • 1

    cup golden quinoa

  • 1/2

    cup millet

  • 3

    tablespoons olive oil, divided

  • 1

    inch fresh ginger, peeled and cut into coins

  • 2

    large lemons, zest and juice

  • 1/2

    cup maple syrup

  • 1

    cup Greek yogurt

  • 1/4

    teaspoon nutmeg

  • 2

    cups hazelnuts, roughly chopped and toasted

  • 2

    cups blueberries or mixed berries

Directions

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 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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