Breakfast Grain Salad with Fruit

For a recent morning business meeting on a sveltering hot day, I was looking to serve something cool.  I searched for a breakfast salad not knowing if such a thing existed.  I came upon a quinoa berry salad on the Two Peas and Their Pod blog.  I loved all the fruit and nuts in it and the mint and basil herbs for flavor punch.  The vinaigrette is fat free and a combination of orange, lemon and lime juice with honey. My grain mixture had red quinoa, lentils, amariinth, wheat berry and farro.  So good with a great tooth feel and  crunch.  Fantastic source of protein as well.    I added arugula to my version and seasonal fruit instead of just berries.  It was a big hit.  Easily doubled for a crowd as I did for mine.  Why didn’t I think of salad for breakfast before now?  It was like a giant grain and fruit bowl that have become so popular.  Best eaten the day it is made because of the berries.  This salad is so good you may not want to have it just for breakfast.  It would make a great side for any meal.

Breakfast Grain Salad with Fruit

Adapted from Two Peas and Their Pod

Honey Citrus Vinaigrette:

1 teaspoon orange zest
4 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
2 tablespoons honey
1 teaspoon finely chopped mint
1 teaspoon finely chopped basil

Salad:

  • 2 cups cooked ancient grains mix  or quinoa, cooled to room temperature
    1 1/2 cups strawberries, cut in quarters for the large ones or halves for the smaller ones
    5 clementine oranges, peeled and segmented
  • 2 cups of arugula
  • 1 cup of chopped seasonal fruit such as plums, pears or peaches
  • 1 cup blackberries
    1 cup blueberries
    1 cup roughly chopped toasted whole almonds
    1 tablespoon finely chopped mint
    1 tablespoon finely chopped basil
  • zest of 1 lime

Directions:

For the dressing:  In a small jar, whisk together the orange zest, orange juice, lemon juice, lime juice, honey, mint, and basil. Reserve.

For the salad:  In a large serving bowl, combine the cooked grains and the arugula.   Toss with the vinaigrette. Top the salad with the fruit, almonds, basil, mint and lime zest.  Toss gently just before serving.