Blueberry Lemon Sprouted Rice And Quinoa Cereal Recipes

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BLUEBERRY LEMON SPROUTED RICE AND QUINOA CEREAL



Blueberry Lemon Sprouted Rice and Quinoa Cereal image

Provided by truRoots

Categories     Breakfast

Time 50m

Yield 4

Number Of Ingredients 6

2 1/2 cups vanilla almond milk, divided
1 truRoots® Organic Rice & Quinoa Blend
1/8 teaspoon fine sea salt
3 tablespoons pure maple syrup
1/2 teaspoon finely grated lemon peel
1 cup blueberries

Steps:

  • 1. COMBINE 2 cups milk, rice & quinoa blend 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 blend. Gently stir in blueberries.

Nutrition Facts : Calories 220, Carbohydrate 48, Fat 2.5, Fiber 3, Protein 3, ServingSize 4, Sodium 170, Sugar 23

SPICED BLUEBERRY QUINOA



Spiced Blueberry Quinoa image

I took up eating quinoa when I found out how much protein it has. This is really an easy dish to experiment with; my first version of the recipe was made with shredded apples instead of blueberries. It's just as delicious! -Shannon Copley, Upper Arlington, Ohio

Provided by Taste of Home

Categories     Breakfast

Time 40m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup quinoa, rinsed and well drained
2 cups unsweetened almond milk
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen blueberries, thawed
1/4 teaspoon vanilla extract
2 tablespoons chopped almonds, toasted

Steps:

  • In a small saucepan, cook and stir quinoa over medium heat until lightly toasted, 5-7 minutes. Stir in almond milk, honey, cinnamon and salt; bring to a boil. Reduce heat; simmer, uncovered, until quinoa is tender and liquid is almost absorbed, 20-25 minutes, stirring occasionally., Remove from heat; stir in blueberries and vanilla. Sprinkle with almonds.

Nutrition Facts : Calories 352 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 59g carbohydrate (25g sugars, Fiber 7g fiber), Protein 9g protein.

BLUEBERRY LEMON SPROUTED RICE AND QUINOA CEREAL



Blueberry Lemon Sprouted Rice and Quinoa Cereal image

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.

Provided by truRoots®

Categories     truRoots®

Time 45m

Yield 4

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 256.2 calories, Carbohydrate 55.4 g, Fat 2.7 g, Fiber 3.5 g, Protein 3.9 g, Sodium 150.5 mg, Sugar 21.9 g

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

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

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