Fruited Breakfast Quinoa
Quinoa is technically a seed, but it is treated like a grain in cooking. Be sure to rinse quinoa thoroughly prior to cooking to remove the bitter resin-like coating called saponin.
1 1/2 cups vanilla rice milk
1/2 cup quinoa, rinsed and drained
1 cup chopped fresh, canned or dried* non-sulfur apricots
2 T raisins
1/4-1 tsp vanilla extract
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.
Stir in the apricots, raisins, and vanilla extract. Cover and cook for 2 minutes longer. Serve warm or chilled.
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
*Reconstitute dried apricots in about a cup of hot water and let them sit until plump.