Breakfast Grain Salad

Number of Servings: 8 (193g)
Active Time: 10 min.
Total Time: 30 min.
Breakfast Grain Salad

If you are sick to death of the normal breakfast routine and want something wildly different, this tangy cold grain salad is on the job. Take note: when we say it feeds eight people, we mean eight really hungry people. If you’ve got kids with smaller appetites, you could be feeding this to them for weeks. If cold grains aren’t your thing, don’t pass this by! Make the salad, refrigerate it, mix it with some egg whites (3/4 cup should be enough), and fry 1/4 cup scoops up as croquettes. Topped off with a little avocado (1/4 avocado per person), and you’ve got a hot and filling breakfast you’ll be excited to make again.

Ingredients

  • 1 cup steel-cut oats
  • 1 cup golden quinoa
  • ½ cup millet
  • 3 Tbsp. olive oil, divided
  • 4½ cups water
  • ¾ tsp. salt
  • 1 inch fresh ginger, peeled and cut into discs
  • 2 large lemons, zest and juice
  • ¼ cup maple syrup
  • 1 cup plain, non-fat Greek yogurt
  • ¼ tsp. nutmeg
  • 2 cups hazelnuts, roughly chopped and toasted
  • 2 cups blueberries or mixed berries

Directions

  1. Mix the oats, quinoa, and millet in a fine mesh strainer and rinse for about a minute under running water. Set aside.
  2. Heat 1 tablespoon olive oil in a 3-quart saucepan over medium-high heat. Add the grains and cook for 2 to 3 minutes or until they begin smelling toasted. Pour in water and stir in salt, the ginger and the zest of 1 lemon.
  3. 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. Stir in the zest of the second lemon.
  4. 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. Refrigerate overnight.

Nutrition Facts

8 servings per container

Serving Size 193g

Amount per serving
Calories 505
% Daily Value*
Total Fat 26g 33%
Saturated Fat 2.5g 13%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 17.5g
Cholesterol 1mg 0%
Sodium 230mg 10%
Total Carbohydrate 58g 21%
Dietary Fiber 9g 32%
Total Sugars 13g
Includes 6g Added Sugars 12%
Sugar Alcohol 0g
Other Carbohydrate 22g
Protein 16g
Vitamin D 0mcg 0%
Calcium 114mg 8%
Iron 4mg 20%
Potassium 470mg 10%
Vitamin A 2.1mcg 0%
Vitamin C 26.2mg 30%
Vitamin E 5.9mg 40%
Vitamin K 14.4mcg 10%
Thiamin 0.4mg 35%
Riboflavin 0.4mg 30%
Niacin 3.5mg 20%
Vitamin B6 0.4mg 25%
Folate 88.4mcg 22%
Vitamin B12 0.2mcg 8%
Biotin 22mcg 70%
Chloride 6.8mg 0%
Pantothenate 0.7mg 20%
Phosphorus 263mg 20%
Iodine 5.2mcg 4%
Magnesium 113.9mg 25%
Zinc 2mg 20%
Selenium 5.7mcg 10%
Copper 0.8mg 90%
Manganese 2.8mg 120%
Chromium 0.3mcg 0%
Molybdenum 0mcg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Blueberries, Hazelnuts, Plain Nonfat Greek Yogurt (skim Milk, Active Bacterial Culture, Vitamin As Palmitate, Vitamin D3), Lemon, Steel Cut Oats, Whole Grain Quinoa, Millet, Maple Syrup, Olive Oil, Salt, Ginger Root, Ground Nutmeg.

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