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Breakfast Grain Salad with Blueberries, Hazelnuts & Lemon

September 6, 2016

 

Ingredients

 

1 cup dry steel-cut oats
1 cup dry golden quinoa
1/2 cup dry millet
3 tablespoons olive oil, divided
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

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.

 

Recipe courtesy of The Kitchn

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