If you’ve ever been in a rut with quinoa, millet, rice, etc. then you have to start blending your grains! Oh my gosh, how have I not done this before? We eat a LOT of quinoa around here and this was such a welcomed change.

3 Grain Blend and Breakfast Porridge | edibleperspective.com

This blend is the perfect mix of textures and flavors.

Millet is heavier than quinoa, which creates a nice balance between thick and fluffy textures. The quinoa has a seedy, earthy flavor, while the millet is mild and much nuttier. Buckwheat adds a bold, earthy flavor (but not in an overwhelming way) and soft crunch that’s studded throughout the mixture.

And I just can’t get enough.

3 Grain Blend and Breakfast Porridge | edibleperspective.com

Print Recipe!

3 Grain Blend gluten-free, vegan // yields appx. 4 cups cooked

2 cups water
1/2 cup uncooked quinoa
1/4 cup uncooked millet
1/4 cup uncooked raw buckwheat groats
pinch of salt

In a medium pot bring the water to a boil.

While waiting, thoroughly rinse the grains with a fine mesh strainer and drain well. Add to the pot once boiling with a pinch of salt. Stir once. Cover and cook over low at a constant simmer for 18-22 minutes until the liquid has absorbed. Do not stir while cooking. Check water absorption by tipping the pot and cracking the lid open at 18 minutes.

Once all liquid has absorbed, remove from the heat and keep covered for 5-10 minutes. Fluff with a fork and use as desired.

Allow to cool before storing in a sealed container in the fridge for about 5 days.

3 Grain Blend and Breakfast Porridge | edibleperspective.com

The best part about this blend is that it can be paired with sweet or savory ingredients and eaten with any meal during the day.

It’s fantastic with a swipe of butter, salt, and pepper or flavored with your current favorite spices. Try throwing an egg on top or sliced avocado and a generous pinch of salt. Throw it in soup to thicken things up, add it cold to your salads, or even turn it into breakfast porridge.

Make a double batch of this grain mix on Sunday and it will last you all week for breakfast, lunch, or dinner.

But I highly recommend eating it for breakfast, obviously.

…apples, walnuts, cinnamon, a drizzle of maple and a heavy pour of coconut milk. TO DIE FOR.

3 Grain Blend and Breakfast Porridge | edibleperspective.com

Print Recipe!

3 Grain Breakfast Porridge

gluten-free, vegan // serves 1

1 heaping cup pre-cooked 3 grain blend
1/3 – 1/2 cup nut milk
optional toppings: apple, walnuts, cinnamon, full fat coconut milk, cinnamon, maple syrup

Place cooked grains in a small pot with 1/3 cup milk over medium heat. Stir once in awhile until hot. Add more milk if desired. Serve and top as desired.

I highly recommend a good drizzle of full fat coconut milk, cinnamon, and maple syrup.

3 Grain Blend and Breakfast Porridge | edibleperspective.com

What’s your go-to breakfast lately? You’ll currently find me eating this every day of the week! I have been apple and walnut obsessed the past few months. So, so good.

Ashley

p.s. Last day to enter to win Kelly’s book, Superfoods at Every Meal! Check it out right here!!

Are you ready to make an incredibly filling, nutrient dense salad that’s loaded with flavor + crunch and takes just 10 minutes to throw together?

You just said “yes” out loud, didn’t you?

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

This recipe is actually straight from the new cookbook, Superfoods at Every Meal, by Kelly Pfeiffer.

In Kelly’s book she focuses on the 10 everyday superfoods you see below and shows you how to easily incorporate them into your daily routine.

quinoa
chickpeas
kale
sweet potatoes
blueberries
eggs
honey
coconut oil
Greek yogurt
walnuts

If you asked me to list my top 10 favorite foods I think you’d find 9/10 of these on my list. (I would probably swap oats for Greek yogurt, but I do love yogurt.)

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

Kelly presents the information about these ingredients in an easy to understand and approachable manner. Her writing is relatable, and you can quickly tell what a kind and loving person she is after reading the first few pages of her book. She shares a story about her family, their health, and why she set out to make a change. Her determination to make healthy food her husband actually enjoys eating is inspirational.

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

The recipes in Kelly’s book show you exactly where to start with eating healthy. She teaches you how to incorporate these superfoods into many classic and comforting recipes that she’s reinvented with healthy additions and swaps. The ingredients she uses are very common pantry and fridge staples, which I love! You could pick her book up right before deciding to make dinner and have a handful of options with what you already have right at home.

Kelly keeps her recipes and cooking technique simple, like you’ll see with this salad. I was shocked at how quickly it came together and how much flavor was packed into each bite.

These are some of the classic recipes that Kelly has creatively reinvented with a healthier spin:

Quinoa Pizza Bites
Kale & Artichoke Dip
Sweet Potato Tots with Creamy Ketchup
Blueberry & Walnut Chicken Salad Sandwich
Honeydew Caprese Salad with Quinoa

And here are some others that I cannot wait to try:

Smashed Berry & Balsamic Kale Grilled Cheese
Mini Cheesecakes with Blueberries
Sweet Potato Pie with Maple Quinoa Crust
Sweet Potato Mac & Cheese
Chickpea Pesto Bagelwich
Quinoa Breakfast Tacos

Kelly’s recipes include meat & gluten, but she offers a large amount of vegetarian recipes and many are naturally gluten-free or are easily swapped with gluten-free flours and bread/wraps. Some of her baked recipes offer gluten-free options.

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

Print Recipe!

Recipe from Superfoods at Every Meal, shared with permission by Fair Winds Press

Chopped Purple Power Salad

gluten-free // yields 3-4 servings

for the salad:

2 tablespoons sesame oil
1 cup diced, de-stemmed kale
3/4 head purple cabbage, shredded and diced (appx. 3 cups)
1 cup cooked quinoa
3/4 cup coarsely chopped walnuts
1/4 cup crumbled goat cheese

for the dressing:

1/4 cup chickpeas, rinsed and drained
1 tablespoon soy sauce -- (use GF tamari if needed)
2 tablespoons honey -- (I used raw honey)
1 tablespoon plain Greek yogurt -- (I used full fat Greek yogurt)

To make the salad: Combine sesame oil and kale in a large mixing bowl. Gently massage the oil into the kale leaves by hand for approximately 2 minutes. This helps reduce the bitterness and softens the texture of the kale. Add the cabbage, quinoa, walnuts, and goat cheese and toss gently to combine.

To make the dressing: In a separate bowl, combine all dressing ingredients and use an immersion blender—a food processor or blender will also work—to puree until smooth.

Pour the dressing over the salad and toss thoroughly to combine.

----

Ashley’s notes:

I would make a double batch of the dressing because it was super tasty and because it soaks in a bit if you are going to eat this the following day. The salad holds up well for leftovers or a packed lunch. It’s also much easier to blend a double batch (rather than single) of the ingredients in a blender.

I also used sheep’s feta instead of goat cheese (forgot to buy it) and it tasted perfect.

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

And now it’s giveaway time!

Kelly and Fair Winds Press are giving away 1 copy of Superfoods at Every Meal for one of you to enjoy!

To enter: Leave a comment below telling me the ingredients you just can’t get enough of right now, or one healthy change you’ve made so far this year.

Giveaway ends: 2/9/15 9pm EST

Happy weekending!!!

It’s going to be in the 60’s + 70’s all weekend here, so if you need me I’ll be outside.

Ashley