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. It is important to rinse the grain thoroughly prior to cooking.
Makes about 3 cups
- 1/2 cup rinsed quinoa
- 1-1/2 cups vanilla rice milk
- 2 tablespoons raisins
- 1 cup chopped fresh or canned apricots
- 1/4 teaspoon vanilla extract
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To thoroughly rinse quinoa, cover it with water in a mixing bowl, then rub it between the palms of your hands. Pour off the cloudy liquid through a strainer and then repeat the process two or three more times, until the rinse liquid remains clear.
In a medium-sized saucepan, combine the rinsed and drained quinoa with rice milk. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in the remaining ingredients, then transfer about 1-1/2 cups to a blender; purée.
Return puréed mixture to the pan and stir to mix. Serve warm or chilled.
Recipe from Foods That Fight Pain, by Neal Barnard, M.D. | 
