Description
This Breakfast Grain Salad with Blueberries is a refreshing, fiber-rich dish made with hearty whole grains, juicy blueberries, and a touch of maple and lemon. It’s perfect served chilled or at room temperature—ideal for make-ahead breakfasts or brunch spreads.
Ingredients
Units
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- 1 cup cooked whole grains (quinoa, farro, or bulgur work great)
- 1/2 cup fresh blueberries
- 1/4 cup chopped nuts (almonds, walnuts, or pecans)
- 1 tablespoon chia seeds or flaxseeds (optional)
- 1 tablespoon maple syrup or honey
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest (optional)
- Pinch of salt
- Optional: plain Greek or plant-based yogurt for serving
Instructions
- Cook and Cool Grains:
- Prepare grains according to package instructions. Let cool completely.
- Mix Salad:
- In a mixing bowl, combine cooled grains, blueberries, nuts, and seeds.
- Drizzle with maple syrup and lemon juice. Add lemon zest and a pinch of salt. Toss gently to combine.
- Serve or Store:
- Serve immediately or chill for later. Top with yogurt if desired.
Notes
- Use a blend of berries for extra color and variety.
- Add mint or basil for a fresh herbal twist.
- Great for meal prep—stays fresh in the fridge for up to 4 days.
Nutrition
- Calories: 290 kcal
- Sugar: 9g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
