Blueberry Lemon Quinoa Crumble

Recipe by The Gourmet RD

This is a sponsored post written by me on behalf of Minute® Ready to Serve White & Red Quinoa. All views are my own. All great recipes were created by mistake, right? I am certain

Ingredients

• 3 cups old-fashioned oats
• 1½ cups cooked quinoa (cooled)
• ½ cup cold butter (cubed)
• 2 tbsp honey
• 1 large egg
• 1 tsp baking powder
• ¼ tsp coarse salt
• zest of medium lemon
• ½ cup chopped Walnuts
• 2 pints blueberries
• juice of 1 medium lemon
• ½ cup granulated sugar
• 4 tsp corn starch

Method

1. Preheat oven to 375 degrees. Grease a 9x13 casserole dish or cake pan. Set aside. Place all crumble ingredients, except the walnuts, into the bowl of a large food processor. Pulse until mixture becomes sticky. Press ¾ of the mixture into the bottom of the 9x13 pan to form a layer. Place food processor bowl with remaining mixture back onto the food processor base and add walnuts. Pulse until walnuts are chopped and mixture remains sticky. Set aside. In a medium mixing bowl, stir together blueberries, lemon juice, sugar and corn starch. Pour blueberry mixture onto the bottom layer. Sprinkle the remaining oat/walnut mixture onto the top of the blueberries. Bake 40-50 minutes, until blueberries start to burst and topping is slightly browned. Serve over yogurt or with ice cream.

View the recipe instructions at The Gourmet RD