Fruited Breakfast Quinoa

By blum099

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.

Ingredients

• 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

Preparation

Step 1

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