- Blueberry Quinoa:
- 6 cups apple juice
- 3 cups quinoa
- 1 tablespoon vanilla extract
- 1 pint blueberries
- Lemon Glaze:
- 1 cup almond milk
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 lemon, juiced
- 1 tablespoon maple syrup
- Combine apple juice, quinoa, and vanilla extract in a large pot; bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
- Gently fold blueberries into hot quinoa. Pour blueberry mixture into a 9×13-inch baking dish. Cool until quinoa is set.
- Whisk almond milk, water, and cornstarch together in a small saucepan over high heat. Add lemon juice and maple syrup; cook, stirring constantly, until glaze is thick, 2 to 3 minutes. Pour hot glaze over quinoa to cover it completely. Cool to room temperature. Cover baking dish with plastic wrap and refrigerate for at least 2 hours.