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.