Vegan Breakfast Recipe: Fruited Quinoa

Fruited Breakfast Quinoa

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

Ingredients, 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, 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.

Nutrition per 1/2-cup serving

106 calories; 1.4 g fat; 0 g saturated fat; 12.3% calories from fat; 0 mg cholesterol; 2.4 g protein; 21.4 g carbohydrates; 8.3 g sugar; 1.5 g fiber; 26 mg sodium; 90 mg calcium; 1.5 mg iron; 3.1 mg vitamin C; 302 mcg beta-carotene; 0.9 mg vitamin E

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

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