• 1 tablespoon canola oil
  • 1 cup white quinoa
  • 1 cup bulgur wheat (quick-cooking)
  • 1/2 cup millet
  • 1 quart almond milk (original, unsweetened)
  • 1 1/2 cups water
  • 1/4 teaspoon salt
  • 1/2 cup blueberries (dried wild)
  • 1/3 cup maple syrup
  • 3/4 walnuts (toasted, coarsely chopped)


  1. Attach stir & flip wand to stir tower. Set kitchenaid® multi-cooker with Stir-tower to manual 375 ºf and preheat.
  2. Add oil and heat for 30 seconds. Add Quinoa, cover and turn stir tower to Speed 2. Cook for 8-10 minutes or until Quinoa is lightly toasted.
  3. Turn off the stir tower. Remove ¼ cup Toasted quinoa and reserve for garnish.Turn stir tower to speed 2 and add Bulgur, millet, almond milk, water and salt to cooking pot. Replace lid and Continue cooking for 12-15 minutes or Until grains are cooked through.
  4. Set unit to keep warm. Reduce stir Tower to speed 1 and add blueberries, Mixing just until blended.
  5. To serve, ladle cooked grain mixture into Bowls and top with 1 tbsp maple syrup, 2 tbsp walnuts and 2 tbsp reserved Toasted quinoa.
  6. Chef’s tips: Tri-colored quinoa is a great substitute for white quinoa.
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