Recipes Blueberry Lemon Sprouted Rice and Quinoa Cereal 4.0 (2) Add your rating & review 1 Photo Breakfast hot cereal has never been this delicious--a rice and quinoa combo is cooked in almond milk and served with a lemony maple syrup and almond milk blend and fresh blueberries. Recipe by truRoots® Published on August 15, 2016 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 2 ½ cups vanilla-flavored almond milk 1 cup truRoots® Sprouted Rice & Quinoa Medley ⅛ teaspoon fine sea salt 3 tablespoons pure maple syrup ½ teaspoon finely grated lemon peel 1 cup blueberries Directions Combine 2 cups milk, rice & quinoa medley and salt in large saucepan. Bring to boil over medium-high heat. Reduce to simmer. Cover and cook about 32 minutes or until liquid is absorbed. Remove from heat. Let stand, 10 minutes. Fluff with fork. Heat remaining 1/2 cup milk. Blend milk, syrup and lemon peel into rice & quinoa medley. Gently stir in blueberries. I Made It Print Nutrition Facts (per serving) 256 Calories 3g Fat 55g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 256 % Daily Value * Total Fat 3g 3% Sodium 151mg 7% Total Carbohydrate 55g 20% Dietary Fiber 4g 13% Total Sugars 22g Protein 4g Vitamin C 4mg 19% Calcium 13mg 1% Iron 1mg 5% Potassium 59mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved