Fruited Breakfast Quinoa
Makes about 6 1/2-cup servings
Quinoa is a highly nutritious grain that was a staple in the diet of the ancient Incas. It has a delicious flavor and a light, fluffy texture.
- 1/2 cup dry quinoa, well-rinsed
- 1 1/2 cups vanilla rice milk
- 2 tablespoons raisins
- 1 cup chopped fresh or canned apricots
- 1/4 teaspoon vanilla extract
Combine quinoa and rice milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in raisins, apricots, and vanilla, then transfer about 1 1/2 cups to a blender and purée. Return puréed mixture to the pan and stir to mix. Serve warm or chilled.
Per 1/2-cup serving
- Calories: 106
- Fat: 1.4 g
- Saturated Fat: 0.1 g
- Calories from Fat: 12.3%
- Cholesterol: 0 mg
- Protein: 2.4 g
- Carbohydrates: 21.4 g
- Sugar: 8.3 g
- Fiber: 1.5 g
- Sodium: 26 mg
- Calcium: 90 mg
- Iron: 1.5 mg
- Vitamin C: 3.1 mg
- Beta Carotene: 302 mcg
- Vitamin E: 0.9 mg
Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.