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.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 256 Calories

Ingredients

• 1 cup blueberries
• 3 tablespoons pure maple syrup
• 2 ½ cups vanilla-flavored almond milk
• 1 cup truRoots® Sprouted Rice & Quinoa Medley
• ⅛ teaspoon fine sea salt
• ½ teaspoon finely grated lemon peel

Recipe Instructions

Step 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.

Step 2

Heat remaining 1/2 cup milk. Blend milk, syrup and lemon peel into rice & quinoa medley. Gently stir in blueberries.