Blueberry Quinoa with Lemon Glaze recipe

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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

Nutrition Info

246.6 calories
carbohydrate: 48.6 g
cholesterol: : -
fat: 3 g
fiber: 3.9 g
protein: 6.4 g
saturatedFat: 0.3 g
servingSize: -
sodium: 19.9 mg
sugar: 18.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Gently fold blueberries into hot quinoa. Pour blueberry mixture into a 9x13-inch baking dish. Cool until quinoa is set.

  3. 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.

Recipe Yield

12 servings

Recipe Note

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

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