Blueberry Quinoa With Lemon Glaze Recipes

BLUEBERRY LEMON BREAKFAST QUINOA

Blueberry Lemon Breakfast Quinoa image

Sweet blueberries and tart lemon pair well in this alternative to oatmeal. High in protein and fiber, quinoa is a great start to your day! I made this up one morning when I had a craving for quinoa and was looking for a change from the usual. Top with extra milk for a thinner consistency. Also good with a sprinkle of cinnamon or nutmeg.

Provided by France C

Categories 100+ Breakfast and Brunch Recipes Cereals

Time 30m

Yield 2

Number Of Ingredients 7

Ingredients

1 cup quinoa
2 cups nonfat milk
1 pinch salt
3 tablespoons maple syrup
½ lemon, zested
1 cup blueberries
2 teaspoons flax seed

Steps:

Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.

Nutrition Facts : Calories 537.8 calories, Carbohydrate 98.7 g, Cholesterol 4.9 mg, Fat 7.3 g, Fiber 8.9 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 111.9 mg, Sugar 37.4 g

BLUEBERRY QUINOA WITH LEMON GLAZE

Blueberry Quinoa with Lemon Glaze image

Healthy alternative if you want some dessert. Good to make night before if using it as a dessert or breakfast item.

Provided by Paula DiBacco

Categories Dessert Salads

Time 3h

Yield 12

Number Of Ingredients 9

Ingredients

6 cups apple juice
3 cups quinoa
1 tablespoon vanilla extract
1 pint blueberries
1 cup almond milk
2 tablespoons water
1 tablespoon cornstarch
1 lemon, juiced
1 tablespoon maple syrup

Steps:

Combine apple juice, quinoa, and vanilla extract in a large pot; bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
Gently fold blueberries into hot quinoa. Pour blueberry mixture into a 9x13-inch baking dish. Cool until quinoa is set.
Whisk almond milk, water, and cornstarch together in a small saucepan over high heat. Add lemon juice and maple syrup; cook, stirring constantly, until glaze is thick, 2 to 3 minutes. Pour hot glaze over quinoa to cover it completely. Cool to room temperature. Cover baking dish with plastic wrap and refrigerate for at least 2 hours.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 48.6 g, Fat 3 g, Fiber 3.9 g, Protein 6.4 g, SaturatedFat 0.3 g, Sodium 19.9 mg, Sugar 18.1 g

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