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Lemon Scented Quinoa and Millet Breakfast with Blueberries (gluten free)

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 4 servings

Ingredients

  • 1/2 cup dry millet
  • 1/2 cup dry quinoa
  • 2 cups water
  • 1 1/2 tablespoons maple syrup
  • 1/8 teaspoon salt
  • 1/2 cup cashews
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 1 cup blueberries

Instructions

  • Place the millet and the quinoa in a fine sieve. Rinse the grains under water for a minute and shake them dry.
  • Add the grains to a pot, along with the water, maple syrup, and salt. Bring the mixture to a boil and lower it to a simmer. Simmer for 15 minutes, or until all of the water has been absorbed. Add the lemon zest and juice to the pot, fluff the grains lightly with a fork, cover, and allow them to rest for 15 minutes.
  • While the grains cook and rest, toast your cashews in a small skillet over low heat until they're lightly golden (this step isn't necessary if you have roasted cashews already).
  • To prepare the dish, simply mix the blueberries and cashews into the quinoa. Divide into bowls and serve, topped with a little extra lemon zest for garnish, if desired.