Blueberry Quinoa with Lemon Glaze Recipe -
  • READY IN 3 hr

Blueberry Quinoa with Lemon Glaze

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 3 hrs


  • Cook's Note:
  • You can substitute 1 tablespoon kuzu chunks for the cornstarch.

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  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 48.6 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 20 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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