Blueberry Quinoa With Lemon Glaze Recipes
BLUEBERRY LEMON BREAKFAST QUINOA
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
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
GLAZED LEMON-BLUEBERRY LOAF
With a name like Glazed Lemon-Blueberry Loaf, you know you're in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb! And because this is lemon-blueberry bread, we couldn't resist upping the flavor with a lemon-extract and powdered sugar glaze on top-don't skip it, really! True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus.
Provided by By Arlene Cummings
Categories Side Dish
Time 3h15m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
- In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
- Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.
Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 29 g, TransFat 0 g
BLUEBERRY QUINOA WITH LEMON GLAZE
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
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
BLUEBERRY QUINOA WITH LEMON GLAZE
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
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
BLUEBERRY QUINOA WITH LEMON GLAZE
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
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
BLUEBERRY QUINOA WITH LEMON GLAZE
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
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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