Blueberry Lemon Sprouted Rice and Quinoa Cereal | The Best Recipes

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Blueberry Lemon Sprouted Rice and Quinoa Cereal

"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."

Ingredients :

• 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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 45M

• 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.

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