Last Friday morning, my friend Shira and I competed in our first round of NYU’s Master Chef competition. We had to submit an original, creative and healthy recipe for a great breakfast, and voila….this is what we came up with.
Team Ta’im, as we are called, won over the judges (to our surprise!) with a simple but healthful breakfast – inspired by our taste for Martha Shem-Tov’s Quinoa recipe (listed elsewhere on this site).
Ladies and gentleman, we have a winner!
With a slight reinterpretation of tabouli, we decided to use this protein rich seed as the base of our breakfast dish, chocked up with some freshly ground golden flaxseed (for the omegas) and full of fruit, dressed with chopped mint, toasted almonds and some freshly squeezed lemon, and a tiny hint of honey.
We served this alongside FRESHLY made whole-wheat pita bread (all in under one hour!) made by our new bread chef, Shira (recipe forthcoming), and two side options: yogurt with berries and honey, or yogurt with zaatar (made from scratch!) and touch of olive oil. This makes for a great breakfast, snack or even dessert!! You could also crumble some feta on top – the sharpness of the feta would cut nicely into the sweet taste of the fruit.
- 2 cups quinoa, rinsed and drained
- 2 cups liquid – we squeezed the juices of fresh oranges
- tiny bit of orange zest
- salt to taste
- 1 pint blueberries -diced
- 1 pint strawberries – diced
- 1 mango – finely diced
- 1 avocado – finely diced
- handful of fresh mint – rinsed and finely chopped
- 1/3 cup of golden flaxseed – freshly ground
- 1/2 cup (or more!) of toasted almonds
- juice of freshly squeezed lemon
- dash of honey (or to taste)
Bring the quinoa and liquid to a boil; reduce and let simmer on low heat for 20 minutes, stirring occasionally; grate in zest of an orange and a bit of salt
While it’s cooking, chop up all the other ingredients
Remove quinoa from the stove, cool;
Add all the ingredients; dress with a bit of freshly squeezed lemon and honey to taste.
Serve and enjoy!!