Fruited Breakfast Quinoa
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.
- ½ cup dry quinoa well-rinsed
- 1 ½ cups vanilla rice milk
- 2 tbsp. raisins
- 1 cup chopped fresh or canned apricots
- ¼ tsp. vanilla extract
- peach slices optional
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. Add berries or peaches, if desired.