Fruited Breakfast Quinoa

1/2 cup well-rinsed quinoa
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. 

Makes about 6 1/2-cup servings

Nutritional information per 1/2-cup serving: 102 calories, 3 g protein, 1 g fat, 24 mg sodium, 0 mg cholesterol.

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

The Cancer Project News, Spring 2006

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