Quick and Healthy Blueberry Quinoa Recipe

Ingredients:

For the Blueberry Quinoa:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 cup fresh or frozen blueberries
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon

Instructions:

Blueberry Quinoa:

1. In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
3. While the quinoa is cooking, in a separate saucepan, combine the blueberries, maple syrup or agave nectar, vanilla extract, and salt. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens slightly (about 8-10 minutes).
4. Once the quinoa is cooked, fluff it with a fork and gently fold in the blueberry mixture.
5. Allow the quinoa to cool slightly before serving.

Lemon Glaze:

1. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
2. If the glaze is too thick, you can add a little more lemon juice. If it's too thin, add more powdered sugar until you reach the desired consistency.

Serving:

1. Drizzle the lemon glaze over the blueberry quinoa before serving.
2. You can garnish with additional fresh blueberries and lemon zest for extra flavor and presentation.

This gluten-free and dairy-free blueberry quinoa with lemon glaze is a delicious and nutritious option for breakfast or a light dessert. Enjoy!