Amazing Breakfast: Breakfast Grain & Berry Salad

This was just amazing. I got the recipe from one of the food blogs. It is a great use of different whole grains. It takes some time to make but it is soooo worth it. It makes a lot. It keeps well in the refrigerator and re-heats in the microwave well.

I could eat this every single day without getting bored.

Breakfast Grain & Berry Salad

1 cup organic rolled oats (original calls for steel-cut)

1 cup quinoa

1/2 cup millet

3 tbsp olive oil, divided

1 inch fresh ginger root, peeled & cut into coins (I didn’t cut or peel)

2 large lemons, zest and juice

1/2 cup maple syrup

1 cup Plain Greek Yogurt

1/4 tsp freshly grated nutmeg

2 cups hazelnuts, roughly chopped and toasted (I used Marcona Almonds)

2 cups blueberries or mixed berries, washed and dried

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

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

Bring to a boil, cover, turn down the heat, and simmer for 20 minutes. Turn off heat and let sit for 5 minutes. Remove lid and fluff with a fork. Remove ginger. Spread grains on a large baking sheet and let it cool for 1/2 hour.

Spoon the cooled grains into a bowl. Stir in the zest of the other lemon.

In a medium bowl, whisk the remaining olive oil, with the juice of the 2 lemons. Whisk until emulsified. Add the maple syrup, yogurt and nutmeg. Pour the mixture into the cooked grains and stir well until coated thoroughly. Stir in toasted nuts and berries. Taste and season with additional salt, if necessary.

Refrigerate overnight; the flavors will really come together.

Yield: 8 servings

Source: Faith Kurand, theKitchn blog

Posted by RisaG 6/12/12