Blueberry Quinoa with Lemon Glaze

Ingredients

• Blueberry Quinoa:
• 6 cups apple juice
• 3 cups quinoa
• 1 tablespoon vanilla extract
• 1 pint blueberries
• Lemon Glaze:
• 1 cup almond milk
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 lemon, juiced
• 1 tablespoon maple syrup

Directions

Combine apple juice, quinoa, and vanilla extract in a large pot; bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.

Gently fold blueberries into hot quinoa. Pour blueberry mixture into a 9×13-inch baking dish. Cool until quinoa is set.

Whisk almond milk, water, and cornstarch together in a small saucepan over high heat. Add lemon juice and maple syrup; cook, stirring constantly, until glaze is thick, 2 to 3 minutes. Pour hot glaze over quinoa to cover it completely. Cool to room temperature. Cover baking dish with plastic wrap and refrigerate for at least 2 hours.