I love whole grains.
Oatmeal. Brown rice. Quinoa. Wheatberries. Bulgur. Whole wheat pasta. Barley.
Each one has it’s own character and qualities, and I love each one for different reasons.
Wheatberries for their chew.
Oats for their creaminess.
Quinoa for the protein and funny shape.
Bulgur for its fluff.
I love grains so much that I have them with almost every meal, including today’s choices.
Oatmeal – one of the fastest and most satisfying breakfasts I know.
- 1/2 cup oatmeal
- 1 cup water
- pinch salt
- 1/2 banana
- 1/2 peach
- 1 Tbsp almond butter
And lunch today features quinoa, my latest whole grain craze. I guess I tend to go through phases with grains, and right now, it’s a quinoa phase.
Our church had a potluck this weekend, so I threw together this quinoa salad to share. I’m happy I ended up with leftovers – it’s been a great lunch option the past couple of days!
Southwest Quinoa Salad
- 3 cups cooked quinoa
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1/2 cup scallions, sliced
- 1.5 tsp garlic powder
- 1.5 tsp chile powder
- 1.5 tsp cumin
- 1.5 tsp salt
- 1/2 tsp pepper
Cook quinoa (on stove top or in microwave) and mix together with the rest of the ingredients. Refrigerate for 1-2 hours over to let the flavors develop. Serve cold, room temperature, or warm.
I brought the last of my quinoa salad for lunch today, along with some more locally grown chocolate cherry tomatoes and 1/2 an avocado.
What are your favorite whole grains?