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| Blueberry Quinoa with Lemon Glaze |
"Healthy opportunity if you need some dessert. Good to make night time earlier than if the use of it as a dessert or breakfast item."
Ingredients :
- Blueberry Quinoa:
- 6 cups apple juice
- three cups quinoa
- 1 tablespoon vanilla extract
- 1 pint blueberries
- Lemon Glaze:
- 1 cup almond milk
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 lemon, juiced
- 1 tablespoon maple syrup
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 3H |
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- Combine apple juice, quinoa, and vanilla extract in a big pot; deliver to a boil. Reduce heat to medium-low, cowl, and simmer till quinoa is soft and liquid is absorbed, about 15 minutes.
- Gently fold blueberries into hot quinoa. Pour blueberry mixture into a 9x13-inch baking dish. Cool till quinoa is set.
- Whisk almond milk, water, and cornstarch collectively in a small saucepan over high warmness. Add lemon juice and maple syrup; prepare dinner, stirring continuously, till glaze is thick, 2 to a few mins. Pour hot glaze over quinoa to cover it absolutely. Cool to room temperature. Cover baking dish with plastic wrap and refrigerate for at least 2 hours.
Notes :
- You can replacement 1 tablespoon kuzu chunks for the cornstarch.
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