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Berry Breakfast Grain Salad
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Description
A unique spin on breakfast that’s packed with berries and orange flavor.
Ingredients
- ¼ cups Quinoa
- ¼ cups Millet
- ¼ cups Steel Cut Oats
- ½ Tablespoons Coconut Oil
- 1 whole Orange, Zested
- 1 strip Ginger About 1 Inch Long, Peeled And Sliced Into Rounds
- 1 cup Water
- ½ cups Orange Juice
- ¼ cups Plain Greek Yogurt
- 1 Tablespoon Maple Syrup
- ¼ teaspoons Cinnamon
- ½ whole Orange, Juiced
- 1 cup Blueberries
- ¾ cups Blackberries
- ⅓ cups Walnuts, Chopped
Preparation
Rinse quinoa, millet and steel cut oats in a colander.
Heat coconut oil in a small saucepan over medium-high heat. Once the oil is melted add millet, steel cut oats, quinoa, orange zest and ginger rounds. Toast grains, tossing frequently for 3 minutes. Add water and 1/2 cup of orange juice, bring to a boil then cover and reduce to a simmer. Cook until liquid is absorbed (about 20-25 minutes). Remove from heat and spread grains out on a baking sheet to cool. Discard ginger.
Once cooled, transfer grain mixture to a medium bowl. Add yogurt, maple syrup, cinnamon, and the fresh squeezed orange juice (from the remaining half an orange) and mix together. Fold in berries carefully so as not to break them. Put the mixture into 3 serving bowls. Top with walnuts.
Can be eaten immediately or chilled overnight for flavors to develop deeper.
Lightly adapted from The Kitchn.
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2 Comments
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Gina (Running to the Kitchen) on 6.21.2012
Hi Shawna- thanks for the feedback, the directions have been edited a bit to make that clearer. The grains are cooked with OJ (1/2 a cup) but then the whole thing is tossed with the yogurt, maple syrup and more orange juice too. Hope it worked out for your mom!
Shawna C on 6.21.2012
This looks great but my mom just tried to make it and added the orange juice during cooking, then couldn’t figure out why it says to add the orange juice a second time at the end. I assume it’s the “juiced half of an orange” that’s at the end, but re-phrasing would make that clearer.