Breakfast Grain Salad with Blueberries, Hazelnuts & Lemon

The Kitchn
Servings 8


  • 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 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


  • 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.

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