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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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
2 hrs 30 mins
total:
3 hrs
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Blueberry Quinoa:
Lemon Glaze:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can substitute 1 tablespoon kuzu chunks for the cornstarch.

Nutrition Facts

247 calories; protein 6.4g 13% DV; carbohydrates 48.6g 16% DV; fat 3g 5% DV; cholesterolmg; sodium 19.9mg 1% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2015
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. Read More
(16)

Most helpful critical review

Rating: 3 stars
04/01/2016
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 will possibly use less juice. Like 4 1/2 cups instead of six and for the glaze 2 or 3 lemons instead of one. Possibly more maple syrup Read More
(6)
18 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
03/09/2015
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. Read More
(16)
Rating: 4 stars
03/03/2015
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. Read More
(8)
Rating: 3 stars
03/31/2016
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 will possibly use less juice. Like 4 1/2 cups instead of six and for the glaze 2 or 3 lemons instead of one. Possibly more maple syrup Read More
(6)
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Rating: 5 stars
12/12/2016
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 added some shredded coconut to take it up to yet another level. I did have to cook the quinoa about twice as long as the recipe called for but if you've ever cooked quinoa before you know that you cook it until all the water is absorbed. Mine set up enough to slice. For the glaze due to not having fresh lemons I substituted lemon juice. All in all I thought this was a great recipe and will definitely make it again. Read More
(2)
Rating: 3 stars
08/29/2015
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 options. Read More
(1)
Rating: 5 stars
08/15/2016
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 cooked well and the only changes I made were I used the squeeze lemon and I used honey (Blueberry raw honey) It tasted really good. I only had vanilla almond milk so the glaze was on the sweet side. This is a good way to get the family into eating more quinoa Read More
(1)
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Rating: 1 stars
09/22/2019
This is a terrible dessert. Made it for guest who are lactose and gluten free but none of us could eat it! Read More
Rating: 1 stars
04/11/2016
We did not like the texture. Read More
Rating: 4 stars
10/09/2017
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 and I used only 1.5 c of apple juice for the quinoa (based on some of the reviews... we wanted something not soupy/gloppy). I also felt it needed more sweetness. I used honey instead of maple syrup (I don't like the fake stuff and that's all we had in the house) and ran out (I had enough for the recipe but not extra) so I added stevia to up the sweetness in both. I added cinnamon to the quinoa and instead of adding blueberries at the end I added them 10 minutes into cooking the quinoa and let them cook together for the last five minutes of cooking. I had extra fresh squeezed lemon juice and just made the full amount of topping (several reviews said they made extra so I just didn't cut that part of the recipe down). That topping is TART!! I used honey AND stevia in it and I think it was still almost too bold. My boyfriend said it was better in the middle where it had soaked into the quinoa overnight so I might not let it thicken as much next time so it'll soak in more fully. I think this recipe has a LOT of potential though. We always have fruit in the house and since it's autumn I think I'm going to try an apple/cranberry/walnut version with a cinnamon caramel topping next time. And maybe raspberries or blackberries with the lemon or mangoes with lime instead of lemon. Read More