Every now and again
I get hungry for something porridgy/oatmeal like
(with blackberries and toasted walnuts)
But this week in Iowa .. when the temp says 80 degrees at 9am .. on its way to a high of 100 .. my grain fix needed to take on a slightly different form
Couldn’t help but try this one ..
Loved the protein twist on what has the potential to be a meal heavy on the carbs. Quinoa .. a grain that is also a complete protein unto itself .. with the addition of greek yogurt for even more of a boost
Once the grains are toasted and cooled .. they keep beautifully in the fridge .. doctored up as needed when you’re ready to eat.
A couple of words to the wise .. before embarking ..
The recipe is a bit of a process .. not difficult, by any means .. but honestly .. I’d get started a day or so ahead of when you think you’d like to have it finished.
There’s a toasting/cooling phase .. but even more important .. once the greek yogurt dressing is mixed with the grains .. the end result will taste the best if it’s allowed to sit/meld/blend overnight in the fridge.
The original recipe makes a lot .. well, let me re-phrase that .. it make a lot for 2 people.
Next time I’ll probably halve the original.
Now .. ending up with a bit to much it’s not necessarily a bad thing .. I bet the grains would freeze beautifully in individual size bags. So keep it in the back of your mind when deciding how much you’d like to make.
(with strawberries and almonds)
Some other ideas ..
I bet this would be great for a weekend breakfast/brunch family gathering .. maybe a make-your own by adding different toppings?
Or an easy thing to pack for you Sweetie if he goes to work early and needs a quick and easy breakfast/snack at his desk.
Any combo of berries and nuts will do .. We tried all sorts of things ..
Blackberries/toasted walnuts ..
Blueberries/toasted hazelnuts ..
Banana/sugar-free chocolate chips/honey
(with blueberries and hazelnuts)
Sweetener ideas? Brown rice syrup .. pure maple syrup .. honey .. would all be great options
If you’re still craving a porridge like consistency .. add a bit of milk & warm it on the stove or in the micro
All in all a hit ..
A perfectly hearty .. healthy start to a summer day
~ Adapted from the kitchen.com .. here
- 1 cup steel-cut oats
- 1 cup quinoa
- ½ cup millet
- 3 tablespoons olive oil, divided
- 1 inch fresh ginger, peeled and cut into coins
- 2 large lemons, zest and juice
- ½ cup maple syrup (** alternately honey, or brown rice syrup)
- 1 cup Greek yogurt
- ¼ teaspoon nutmeg
- 2 cups nuts, roughly chopped and toasted
- 2 cups berries (** see recipe notes)
- ** See recipe notes for nut/berry combination ideas
- 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 to smell toasted. Pour in 4½ cups water and stir in ¾ 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, fluff with a fork.
- Remove the ginger.
- Spread hot grains on a large baking sheet and let cool for at least 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 over the grains and stir until well-coated.
- ** The original recipe calls for stirring in the nuts & berries at this point .. which isn't bad.
- But for me .. I don't want to be married to the same flavor combo if I don't have to be .. so at this point .. I stuck my bowl of grains in the fridge & added my fruit/nut combo right before serving.
- Refrigerate overnight .. this is key .. the flavors of this really meld overnight in the fridge
% Protein: 13
% Carbs: 49
% Fat: 34