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 about 6 1/2 Cup 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, 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.
Per 1/2-cup serving: Calories: 106; Fat: 1.4 g; Saturated Fat: 0.1 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
Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.