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Recipe of the Week

April 6, 2012

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Step by Step

Matzo

Get creative with matzo!
For a quick snack in the morning, try matzo with nut butters, hummus, or fruit preserves.
View more ideas for Passover and Easter >>

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Eggs are high in saturated fat, loaded with cholesterol, and easily become home to many types of harmful bacteria, like salmonella. PCRM has great tips on cooking without eggs. Read more >>

Fruited Breakfast Quinoa

Fruited Quinoa

Quinoa is a highly nutritious grain-like food that was a staple in the diet of the ancient Incas. It has a delicious flavor and a light, fluffy texture.

Ingredients

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

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 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.

 

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

 

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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org