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Blueberry Lemon Sprouted Rice and Quinoa Cereal

Rated as 4 out of 5 Stars
 made it  |  0 reviews   |   photos

"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."
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45 m servings 256 cals
Original recipe yields 4 servings


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  1. 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.
  2. Heat remaining 1/2 cup milk. Blend milk, syrup and lemon peel into rice & quinoa medley. Gently stir in blueberries.

Nutrition Facts

Per Serving: 256 calories; 2.7 g fat; 55.4 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 150 mg sodium. Full nutrition

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