This berry breakfast grain salad is filled with blueberries, blackberries and lots of whole grains to start your day.
Salad for breakfast?
Why, yes. That’s exactly what I said.
Sometimes you need to live a little crazy.
Go shopping on a whim and end up spending $500. $200 of which is for new bras because apparently you’ve been buying the wrong size for the past 15 years and now it totally makes sense why the straps never seem to be tight enough and your boobs hang to levels that shouldn’t be experienced until your 6th decade. (sorry to the 5 men who read this)
Decide you’re going to get your motorcycle license because you’re sick of being the girl on the back holding on.
Go for a a speedy 3 mile run at 3pm in full sunlight. Although, that’s probably more stupidity than craziness.
Eat a salad for breakfast.
Sunday’s feel like they need to be special breakfasts around here since it’s the only one we actually get to enjoy together. I love pancakes and waffles but there’s only so many variations and times you can make them before they start losing their appeal. My biggest challenge with “special” breakfasts outside of eggs is fitting protein into a traditionally carb heavy meal. Grains (and quinoa) mixed with greek yogurt are the perfect way to do that!
Untraditional, special and a tad bit crazy.
Lightly adapted from The Kitchn
Berry Breakfast Grain Salad
A unique "special" breakfast with grains and berries.
- 1/4 cup millet
- 1/4 cup steel cut oats
- 1/4 cup quinoa
- 1/2 tablespoon coconut oil
- 1/2 cup orange juice
- 1 cup water
- 1 inch fresh ginger, sliced into rounds
- zest of 1 orange
- 1/4 cup plain greek yogurt
- 1 tablespoon maple syrup
- juice of 1/2 an orange
- 1/4 teaspoon cinnamon
- 1 cup blueberries
- 3/4 cup blackberries
- 1/3 cup walnuts, chopped
- Rinse quinoa, millet and steel cut oats.
- Heat coconut oil in a small sauce pan over medium-high heat.
- Once melted add millet, steel cut oats, quinoa, orange zest and ginger rounds.
- Toast grains, tossing frequently for 3 minutes.
- Add water and 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, juice of the orange and mix together.
- Fold in berries carefully so as not to break them.
- Top with walnuts.
- Can be eaten immediately or chilled overnight for flavors to develop deeper.