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  1. Recipe

Fruited Breakfast Quinoa

2 servings

Source: Foods That Fight Pain by Neal Barnard, MD; recipe by Jennifer Raymond, MS, RD

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.

About the Recipe

322 Calories · 9 g Protein · 5 g Fiber
Gluten-free · Nut-free


Makes 2 Servings

  • dry quinoa, well-rinsed (1/2 cup)
  • vanilla rice milk (1 1/2 cups)
  • raisins (2 tbsp.)
  • chopped fresh or canned apricots (1 cup)
  • vanilla extract (1/4 tsp.)
  • berries (to taste)
  • peach slices, optional (to taste)


  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.

  2. Stir in raisins, apricots, and vanilla, and 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. Add berries or peaches, if desired.

Nutrition Facts

Per serving

Calories: 322
Fat: 4.8 g
     Saturated Fat: 0.5 g
     Calories from Fat: 15%
Cholesterol: 0 mg
Protein: 9 g
Carbohydrates: 61 g
Sugar: 24.6 g
Fiber: 5 g
Sodium: 83 mg
Calcium: 260 mg
Iron: 2.7 mg
Vitamin C: 8.5 mg
Beta-Carotene: 906 mcg
Vitamin E: 2.4 mg

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