Fruited Breakfast Quinoa Recipes

Fruited Breakfast Quinoa Recipes for Breakfast Ideas - How Foods Fight Cancer

MAKES ABOUT 3 CUPS (6 SERVINGS)

Quinoa is technically a seed, but it is treated like a grain in cooking and was a highly nutritious
staple in the diet of the ancient Incas. It has a delicious flavor and a light, fluffy texture. It is
important to rinse quinoa thoroughly prior to cooking to remove the bitter resinlike coating
called saponin.

11⁄2 cups vanilla rice milk
1⁄2 cup quinoa, rinsed and drained
1 cup chopped fresh or canned apricots
2 tablespoons raisins
1⁄4 teaspoon vanilla extract


1. Combine the rice milk and quinoa in a medium saucepan. Bring to a gentle simmer. Cover and cook for about 15 minutes, until the quinoa is tender.

2. Stir in the apricots, raisins, and vanilla extract. Cover and cook for 2 minutes longer. Serve warm or chilled.

3. Stored in a covered container in the refrigerator, leftover Fruited Breakfast Quinoa will keep for up to 3 days.


PER SERVING: 106 calories; 1.4 g fat; 0.1 g saturated fat; 12.3% calories from fat; 0 mg cholesterol;
2.4 g protein; 21.4 g carbohydrate; 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

How to Rinse Quinoa

To thoroughly rinse quinoa, cover it with water in a mixing bowl and rub it
between the palms of your hands. Pour off the cloudy liquid through a strainer.
Repeat the process two or three more times, or until the rinse water
remains clear.