3/4 c Quinoa, washed
3/4 c steel cut oats
4 1/4 c water
1 T olive oil
1/2 t ginger, minced (optional)
2 tangelos, zested and juiced
1/2 c maple syrup
1 T salt
5 oz orange flavored Greek yogurt
2 c pecans, chopped
2 c blackberries, washed
Rinse the quinoa well in a fine sieve. Heat the water, oil, salt, and ginger to a boil. Add the quinoa and oats, cover, reduce heat to a simmer. After 20 minutes, turn off the heat and let the mixture sit in the hot pan for 10 minutes. Uncover and fluff with a fork. Spread the cooked grains on a cookie sheet to cool completely.
Whisk together the tangelo juice and zest, maple syrup, salt, and yogurt. In a large bowl, combine the cooled grains with the juice mixture and stir until well coated. Add the pecans and fruit; toss well.
Refrigerate overnight. Serve cold, with milk, if desired.
Keeps in the fridge for up to a week.
SUBSTITUTIONS
- Substitute any citrus fruit for the tangelos
- Substitute any yogurt flavor
- Use any type of nut
- Add any berry or diced fresh fruit in place of blackberries
