Recipe by Paula DiBacco
"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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A unique and delicious breakfast! I decided to make this last minute and used white grape juice to cook the quinoa...great flavor with the berries. The glaze has a wonderful flavor, and I made a little extra to pour over the quinoa. Like lutzflcat, I also used the zest from the lemon...a Meyer lemon in this case. I used vanilla almond milk and raw honey instead of maple syrup...just what I had on hand. A sprinkle of chopped almonds and I had a protein-packed and very good breakfast! This is definitely a keeper for me, and it has many options for different flavor combinations that I look forward o trying. Mine never really solidified to the point of slicing, but I found I prefer this heated with a little extra almond milk poured over it, anyway, so it didn't matter.
I had to sub Silk Coconut Milk (what I had on hand) for the almond milk but, otherwise, followed the recipe. Honestly, I haven't eaten a lot of quinoa, but I enjoyed this; my husband, not so much. It could be that he hasn't eaten enough quinoa to become a fan of it. He thought it was just O.K., ate it, but said he wouldn't ask me to make again. The thing that was surprisingly good to me was the glaze to which I added the zest of the lemon which really brightened the flavor. If you're a quinoa lover, give this one a try. It certainly was "outside the box" for us, but it was a nice change for breakfast today.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Quinoa with Lemon Glaze
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 27
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