Breakfast Grain Salad with Blueberries, Hazelnuts & Lemon
- 1 cup steel-cut oats
- 1 cup golden quinoa
- 1/2 cup millet
- 3 tablespoons olive oil, divided
- 1 inch fresh ginger, peeled and cut into coins
- 2 large lemons
- 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
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Blueberries or mixed berries (2 cups)
- Ginger, fresh (1 inch)
- Hazelnuts (2 cups)
- Lemons, large (2)
- Breakfast Foods
Steel-cut oats (1 cup)
- Cooking & Baking
- Maple syrup (1/2 cup)
- Nutmeg (1/4 teaspoon)
- Olive oil (3 tablespoons)
- Pasta & Grains
- Golden quinoa (1 cup)
- Millet (1/2 cup)
- Dairy
- Greek yogurt (1 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published June 6, 2012 (8 months ago).
300 people saved this recipe.
