1/2 cup rinsed quinoa
1-1/2 cups vanilla rice milk
2 Tablespoons raisins
1 cup chopped fresh or canned apricots
1/4 teaspoon vanilla extract
To thoroughly rinse quinoa, cover it with water in a mixing bowl, then rub it between the palms of your hands. Pour off the cloudy liquid through a strainer and then repeat the process two or three more times, until the rinse liquid remains clear.
In a medium-sized saucepan, combine the rinsed and drained 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 of the mixture to a blender; purée. Return puréed mixture to the pan and stir to mix. Serve warm or chilled. Makes about 3 cups.
Recipe from Foods That Fight Pain, by Neal Barnard, M.D. (Harmony Books, New York, 1998.)