RECIPE OF THE WEEK | Fruited Breakfast Quinoa
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.
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
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.