grapes – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.17 Birchermüesli /2015/03/26/birchermuesli/ Thu, 26 Mar 2015 23:07:04 +0000 http://www.audrey74.com/?p=3625 birchermüesli giulia doyleBirchermüesli is hearty, nourishing and if prepared the night before a really quick breakfast. It’s readily available in Swiss bakeries and is often eaten on the go for lunch as well. There are many recipes out there, but the ones I am partial to are the overnight ones. Those few hours allow the flavours to soak into the oats and give the Birchermüesli a very specific consistency. The difference to oatmeal is that Birchermüesli doesn’t need any cooking and is served cold – definitely a plus for me.

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Birchermüesli

Prep Time: 10 minutes

Yield: 2-4 servings

Ingredients

  • 3 tablespoons of oats
  • 3 tablespoons of granola (optional). I like the added crunch
  • 1 apple, cored and sliced thinly, peel left on
  • Handful of grapes,cut in half
  • 1/4 of golden raisins
  • 1 heaping tablespoons of fruit greek yogurt (flavour of your choice)
  • 3 heaping tablespoons of plain greek yogurt
  • 2-3 tablespoons of freshly squeezed orange juice
  • 1 tablespoon of chopped hazelnuts

Instructions

  1. The night before, put the oats, granola, fruit, raisins and yogurt into a bowl or container. Combine well and add the orange juice in stages until everything is mixed well. Cover and pop into the fridge overnight. Sprinkle with chopped hazelnuts before serving.

Notes

You have a lot of options with flavours here. Add berries instead of grapes, a pear instead of apples, leave out the granola and add some pumpkin seeds. Add dried cranberries instead of raisins. Make it more decadent with a tablespoon of heavy cream. Top with sliced bananas if you want. Some places in Switzerland serve it topped with whipped cream.

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]]> Loaded Quinoa Salad /2014/06/25/loaded-quinoa-salad/ Wed, 25 Jun 2014 13:41:06 +0000 http://www.audrey74.com/?p=2969 Quinoa Salad Audrey'sWe are in Europe right now – follow our adventures in Switzerland and Spain on Instagram! Hope to see you there.

I like salads with some bulk in the summer to change things up a bit from the tomatoes, lettuce and cucumbers we might be tossing together. This quinoa salad is a perfect side to any protein you choose to make, but also uses a large amount of produce you can readily find at your market these days. What I also like about this salad is that it keeps really well, even with the dressing, which means it’s perfect to make ahead. For that reason I also added it to my menu that I shared last week in my summer special issue. I wanted this salad to be searchable in my archives, so I thought I’d pull it out as a separate recipe this week. Enjoy!

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Loaded Quinoa Salad

Ingredients

  • 1.5 cup cooked and cooled quinoa (I used white and black quinoa)
  • 4 small cucumbers, chopped
  • 2 celery ribs, chopped
  • 1 orange bell pepper, chopped
  • 1 granny smith apple, cored and chopped
  • 1 cup red or green grapes, halved
  • 1/2 cup chopped pecans
  • 1/4 cup chopped basil
  • 1/4 cup chopped mint
  • 1 garlic clove, minced
  • juice of 1 lemon
  • 3 tablespoons plain yogurt
  • 1 tablespoon of honey
  • salt and pepper
  • 1/2 teaspoon smoked chili powder

Instructions

  1. In a large bowl, combine quinoa with veggies, apples, grapes,pecans and herbs. Toss to combine,
  2. In a small bowl, combine garlic, lemon juice, yogurt, honey and a couple pinches of salt, pepper and chili.
  3. Toss everything together and taste for seasonings, adding more salt if needed.

Notes

adapted from Camille Styles

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Quinoa Salad Audrey's

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