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.