Blueberry Lemon Sprouted Rice and Quinoa Cereal Recipe

Blueberry Lemon Sprouted Rice and Quinoa Cereal Recipe

  • 2 1/2 cups vanilla-flavored almond milk
  • 1 cup truRoots® Sprouted Rice & Quinoa Medley
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon finely grated lemon peel
  • 1 cup blueberries
  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.
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