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 by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.