Quinoa is a highly nutritious seed 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 dried apricots or other fruit
1/4 teaspoon vanilla extract
In a 2qt or 3qt- saucepan, combine the 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; puree.
Return pureed mixture to the pan and stir to mix. Serve warm or chilled.
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