Fruited Breakfast Quinoa

322 Calories · 9 g Protein · 5 g Fiber

Gluten-free · Nut-free


Makes 2 Servings

dry quinoa, well-rinsed (1/2 cup)

vanilla rice milk (1 1/2 cups)

raisins (2 tbsp.)

chopped fresh or canned apricots (1 cup)

vanilla extract (1/4 tsp.)

berries (to taste)

peach slices, optional (to taste)


1. 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.

2. 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.

Nutrition Facts

Calories: 322

Fat: 4.8 g

     Saturated Fat: 0.5 g

     Calories from Fat: 15%

Cholesterol: 0 mg

Protein: 9 g

Carbohydrates: 61 g

Sugar: 24.6 g

Fiber: 5 g, Sodium: 83 mg, Calcium: 260 mg, Iron: 2.7 mg, Vitamin C: 8.5 mg, Beta-Carotene: 906 mcg

Vitamin E: 2.4 mg