I'm definitely a fan of "routines." They make life easier. Especially in the morning, when I am basically a zombie until my coffee kicks my butt into gear. So breakfast routines are a must. BUT... routines can also easily become ruts. Since breakfast is the most important meal of the day, we don't want to fall into a breakfast rut. I may have been teetering on the edge of a rut with my smoothie obsession. Granted, with three amazing smoothie recipes (1, 2, 3) to choose from, I probably would have been okay, but luckily I didn't have to wait to see, because I found a new AMAZING breakfast option. And guess what?! It has quinoa in it. As if I didn't need another reason to love quinoa! Now, we already know that quinoa is good for breakfast. But this just takes it to a whole new level of awesome with blueberries, peaches, and hazelnuts and a lovely, creamy, sweet and tangy maple syrup and Greek yogurt dressing. How can that not be delicious?!
Blueberry Quinoa Breakfast SaladAdapted from the Kitchn
1 cup quinoa
1/2 lemon, zest and juice
1/4 cup maple syrup
1/2 cup 2% plain Greek yogurt (or soy yogurt, if you want to make this vegan)
Dash of nutmeg
1 cup hazelnuts, roughly chopped and toasted
1/4 cup whole flax seeds
1 cup blueberries or mixed berries
1-2 peaches, diced
Cook your quinoa according to the directions. (Usually 1 cup quinoa plus 2 cups water, bring to a boil, then turn down the heat to low and simmer for 15 minutes.) Allow the quinoa to cool after cooking!
Whisk together lemon zest, lemon juice, maple syrup, Greek yogurt, and nutmeg. Set aside until the quinoa has cooled.
Toast the hazelnuts at 375°F for about 3-5 minutes.
Mix together quinoa, flax seeds, blueberries, and hazelnuts. Pour yogurt dressing over and stir well to combine. Add the diced peaches just before serving. The flavors meld together best if you leave this overnight in the fridge before eating, but don't add the peaches if you are storing it in the fridge.