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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.