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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Righteous Breakfast Bowl

By Chef Linda

We know what's been said about breakfast being the most important meal of the day; it fuels you and sets the tone for the rest of the day's choices. As breakfast goes, so goes the day. Get a virtuous start to your day with a Righteous Breakfast Bowl that defies the notion that healthy food doesn't taste good. Quinoa and steel cut oats provide protein, healthy carbs, and fiber. The sweet goodness of seasonal fruit provides important vitamins and minerals. Add a little non-dairy yogurt for creaminess, fresh ginger for zing, and aromatic vanilla; you'll be feeling righteous all day long.

To make enough for several days, store the grains, fruit, and yogurt sauce separately then mix together when you're ready to dig in. This recipe calls for plain, unsweetened yogurt so you can control the sweetness, but use vanilla yogurt if you prefer. Segmenting an orange with a knife eliminates the membranes and makes it a delight to eat, but feel free to peel and pull apart. It's all good.

Ingredients

 ½ cup quinoa
 ½ cup steel cut oats
 ¼ teaspoon salt
 1 cup 1/2 cups non-dairy plain, unsweetened yogurt
 1 tablespoons real maple syrup (optional)
 2-inch piece fresh ginger, peeled and grated
 1 tablespoon fresh lemon juice
 1 teaspoon vanilla
 1 cup blueberries
 1 cup quartered strawberries
 3 oranges, segmented
 2 tablespoons finely chopped mint
 Chopped nuts for serving

Directions

1

Line a baking tray with parchment paper. In a medium bowl, rinse the quinoa and oats in water. Pour through a fine mesh strainer, then place in a small pot. Add 2 1/2 cups water and salt. Bring to a boil, then simmer on medium heat for about 20 minutes, or until the grains have just turned tender. Strain off an excess cooking water. Empty grains onto lined baking tray and spread out to cool. Grains can be made in advance.

In a large bowl, stir together the yogurt, syrup, ginger, lemon juice, and vanilla. Add cooled grains and toss. Add blueberries, strawberries, orange segments, and mint. Gently toss again. Serve topped with chopped nuts, or chill for several hours.

Righteous Breakfast Bowl
IngredientsDirections

Righteous Breakfast Bowl

DifficultyEasyCook Time20 mins
YIELDS
4 to 6

INGREDIENTS

 ½ cup quinoa
 ½ cup steel cut oats
 ¼ teaspoon salt
 1 cup 1/2 cups non-dairy plain, unsweetened yogurt
 1 tablespoons real maple syrup (optional)
 2-inch piece fresh ginger, peeled and grated
 1 tablespoon fresh lemon juice
 1 teaspoon vanilla
 1 cup blueberries
 1 cup quartered strawberries
 3 oranges, segmented
 2 tablespoons finely chopped mint
 Chopped nuts for serving

DIRECTIONS

1

Line a baking tray with parchment paper. In a medium bowl, rinse the quinoa and oats in water. Pour through a fine mesh strainer, then place in a small pot. Add 2 1/2 cups water and salt. Bring to a boil, then simmer on medium heat for about 20 minutes, or until the grains have just turned tender. Strain off an excess cooking water. Empty grains onto lined baking tray and spread out to cool. Grains can be made in advance.

In a large bowl, stir together the yogurt, syrup, ginger, lemon juice, and vanilla. Add cooled grains and toss. Add blueberries, strawberries, orange segments, and mint. Gently toss again. Serve topped with chopped nuts, or chill for several hours.

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