Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Blueberry Lemon Quinoa Rice
A unique and vibrant side dish that blends nutty quinoa and fluffy rice with the brightness of fresh blueberries and lemon zest. The slight tartness of the fruit creates a surprising but delicious contrast to savory main courses like grilled chicken or white fish. It is a colorful, antioxidant-rich alternative to standard grain pilafs.
A unique and vibrant side dish that blends nutty quinoa and fluffy rice with the brightness of fresh blueberries and lemon zest. The slight tartness of the fruit creates a surprising but delicious contrast to savory main courses like grilled chicken or white fish. It is a colorful, antioxidant-rich alternative to standard grain pilafs.
Ingredients
- 28 cup Quinoa
- 238 ml Milk, nonfat
- 1/4 tsp Salt
- 1 tbsp Maple Syrup
- 1 medium Lemon, zested
- 75 g Blueberries
- 1 cup Flax Seeds
Instructions
- Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
- Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes.
- Stir quinoa and salt into the milk; simmer over medium-low heat until most of the liquid has been absorbed, for about 20 minutes.
- Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture.
- Gently fold blueberries into the mixture.
- Divide quinoa mixture between 2 bowls; top each with 1 teaspoon of flax seeds to serve.
Storage and Meal Prep Tips
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