Blueberry Lemon Sprouted Rice and Quinoa Cereal recipe

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Ingredients

2 ½ cups vanilla-flavored almond milk
1 cup truRoots® Sprouted Rice & Quinoa Medley
⅛ teaspoon fine sea salt
3 tablespoons pure maple syrup
½ teaspoon finely grated lemon peel
1 cup blueberries

Nutrition Info

256.2 calories
carbohydrate: 55.4 g
cholesterol: : -
fat: 2.7 g
fiber: 3.5 g
protein: 3.9 g
saturatedFat: : -
servingSize: -
sodium: 150.5 mg
sugar: 21.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 2 cups milk, rice & quinoa medley and salt in large saucepan. Bring to boil over medium-high heat. Reduce to simmer. Cover and cook about 32 minutes or until liquid is absorbed. Remove from heat. Let stand, 10 minutes. Fluff with fork.

  2. Heat remaining 1/2 cup milk. Blend milk, syrup and lemon peel into rice & quinoa medley. Gently stir in blueberries.

Recipe Yield

4 servings

Recipe Note

Breakfast hot cereal has never been this delicious--a rice and quinoa combo is cooked in almond milk and served with a lemony maple syrup and almond milk blend and fresh blueberries.

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