Ingredients
1 cup quinoa
2 cups nonfat milk
1 pinch salt
3 tablespoons maple syrup
1/2 lemon, zested
1 cup blueberries
2 teaspoons flax seed
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
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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 much of the liquid has been absorbed, 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 flax seed to serve.