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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, chopped apricots (1 cup (243 grams) canned works, too), and vanilla, and then transfer about 1 1/2 cups (263 grams) to a blender and purée. Return pureed 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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