Save it for a Grainy Day

By Dara O’Brien
Creative Director, Lake Isle Press

Breakfast for dinner is a thing, but dinner for breakfast? Not so much.

There is some logic to that. Most of the time we want our morning meal to be simple since we often have a laundry list of things we need to accomplish before we take on the day. Even fifteen minutes of meal prep can be too much. And who wants something heavy weighing them down when they’re just getting up?

Eggs are the spokesfood for breakfast because they are easy to prepare and relatively light. They are also a cheap source of protein that can help jump-start your day with some bonus staying power.

But your morning protein doesn’t have to be eggs, just as your first meal of the day doesn’t have to include any other of breakfast’s usual suspects: yogurt, toast, muffins, biscuits, cereal, fruit, pancakes, cheese, bacon, or sausage.

How about a morning salad? I had one the other day: leftover Garbanzo Bean Salad with Lemon-Dijon Dressing. I had a lot on my plate that day (pun intended) and wanted something fast and easy. I saw what remained of the bean salad in the fridge and thought “that’ll do.” Not very breakfast-y, but it felt right and was even easier than pouring a bowl of cereal—no milk or topping involved.

Or perhaps a grain bowl will do the trick? I gave that a try yesterday. I wanted to use up some leftover sweet corn kernels from the night before, and leafed through what has become my salad bible, Catherine Walthers’s “Raising the Salad Bar” published by Lake Isle Press for some ideas. Her recipe for Bulgar-Corn Salad looked easy enough. I didn’t have any bulgar, though, and I’m gluten-sensitive anyway, so I figured, why not try it with fonio?

Fonio is a gluten-free ancient grain from Africa and is now making its way around the world, thanks in part to Chef Pierre Thiam, who has three books with Lake Isle Press including “The Fonio Cookbook.” I’ve tried many of Pierre’s fonio recipes, so I knew it would be a good substitute for bulgar. I also knew it’s a great option for breakfast since it’s a good source of protein and fiber (and makes a tasty porridge). At first I planned to eat this salad for lunch, but it looked so good I changed my mind and called it breakfast.

Fonio has a naturally nutty taste and can absorb liquid without getting soggy, so it took on the zippy brightness of the lime-cumin dressing. It’s also super simple to make—add it to boiling water with a little oil and salt, cover and let it sit off the heat for five or ten minutes. It comes out light and fluffy every time.

Breakfast omelets are a great way to use up leftover or aging veggies. Breakfast salads and grain bowls can do that, too—while providing a filling vegan alternative to eggs. Dinner for breakfast? Why not?

Fonio-Corn Salad

Click here for printable recipe.

Serves 6

INGREDIENTS

SALAD
6 ears fresh corn
1 cup cooked fonio
Chopped chives, for garnish

LIME-CUMIN DRESSING
Grated zest of two limes
Juice of 4 limes
1 tablespoon ground cumin
2 tablespoons olive oil
Salt and pepper

PREPARATION

Shuck corn and steam until just cooked, about 3 to 4 minutes. When cool enough to handle, cut the kernels off of the cob.
In a serving bowl, combine the steamed corn kernels and cooked fonio.
Zest the limes directly into the bowl in which you will make the dressing, catching the tangy oils. Whisk together all of the dressing ingredients and pour the dressing over the corn and fonio mixture. Toss well and garnish with chopped chives.

Recipe adapted from “Raising the Salad Bar” by Catherine Walthers, Lake Isle Press, 2007