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# Food for Life Recipe of the Week: Fruited Breakfast Quinoa
- URL: https://www.foodconsumer.org/fruited_breakfast_quinoa_0123140845/
- Published: 2014-01-23T21:45:00.000Z
- Updated: 2026-09-22T16:05:46.000Z
- Description: A breakfast porridge that simmers rinsed quinoa in vanilla rice milk, then stirs in raisins, apricots and vanilla, with part of the mixture pureed and returned to the pan. Makes about six half-cup servings at 106 calories each.
- Author: Food Consumer
- Tags: Vegetarian Recipes, Recipes & Dining, #vivvo-import

**Fruited Breakfast Quinoa**  

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

Makes about 6, 1/2-cup servings

Ingredients

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 1/2-cup serving: 106 calories; 1.4 g fat; 0 g saturated fat; 12.3% calories from fat; 0 mg cholesterol; 2.4 g protein; 21.4 g carbohydrates; 8.3 g sugar; 1.5 g fiber; 26 mg sodium; 90 mg calcium; 1.5 mg iron; 3.1 mg vitamin C; 302 mcg beta-carotene; 0.9 mg vitamin E

Source: [*Foods That Fight Pain*](http://support.pcrm.org/site/R?i=dMNgvzmXuvbAr35Q-78L1w&ref=foodconsumer.org) by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

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