Blueberry Lemon Sprouted Rice and Quinoa Cereal

4.0
(2)

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.

1
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 ½ cups vanilla-flavored almond milk

  • 1 cup truRoots® Sprouted Rice & Quinoa Medley

  • teaspoon fine sea salt

  • 3 tablespoons pure maple syrup

  • ½ teaspoon finely grated lemon peel

  • 1 cup blueberries

Directions

  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
3g Fat
55g Carbs
4g Protein
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.