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Blueberry Quinoa with Lemon Glaze

Rated as 3.44 out of 5 Stars

"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

3 h servings 247 cals
Original recipe yields 12 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 247 calories; 3 g fat; 48.6 g carbohydrates; 6.4 g protein; 0 mg cholesterol; 20 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

It was okay, but too "watery." And the glaze needs more flavor. I like the idea of it and feel it has potential, but the cooking time was greatly underestimated. When I make it the next time, I...

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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...

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 m...

It was okay, but too "watery." And the glaze needs more flavor. I like the idea of it and feel it has potential, but the cooking time was greatly underestimated. When I make it the next time, I...

I made this to be eaten as a breakfast meal or a snack. It is not very sweet, so don't expect a "dessert" per se. I didn't have a full pint of blueberries on hand so I added craisins. Then I ...

I will definitely make this again. I have a metal fine mesh strainer which has an attached stand I put the strainer in a bowl and did a very nice rince ( till water was clean) It ...

I thought this was more suited for breakfast rather than dessert. I gave it 3 stars due to the flavor and grainy consistency of the glaze. This is a good base recipe that can be changed for many...

This was pretty good. I definitely made some changes, though. I cut this recipe by 2/3 (there are only two of us in the house, and due to dietary issues, neither of us eats much), so 1c quinoa a...

very bland flavor..what a waste for 2 expensive ingredients,,very disappointed.

A great way to incorporate quinoa. I made a small change and decided to layer with a top coating of banana cream pudding made with unsweetened almond milk. Delish!