≡ Menu

Fruited Breakfast Quinoa

Quinoa is a highly nutritious grain-like food that was a staple in the diet of the ancient Incas. It has a delicious flavor and a light, fluffy texture.

Ingredients

Makes 6 servings

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

Directions

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 serving (1/2 cup): calories: 106; fat: 1.4 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

Recipe from Jennifer Raymond M.S., R.D. found in Foods that Fight Pain by Neal D. Barnard, M.D.

Commenting Policy STOP & READ: I appreciate and read all comments, even though I do not always have the time to respond to each one. Your comments are extremely important to me, so keep them coming. Please, do not use just keywords in “Name” field; you MUST leave a real name, if you want to see your comment approved. Thinking of dropping your link spam? Save the effort: your comment will NEVER show up on this blog.
Your email address will not be published.

{ 0 comments… add one }

Leave a Comment

CommentLuv badge

Next post:

Previous post: