Atole With Quinoa, Rice & Cinnamon | Recipes | Cook For Your Life
Atole with Rice Quinoa and Cinnamon

Atole With Quinoa & Cinnamon

5
Rated 5 out of 5
5 out of 5 stars (based on 9 reviews)
Clock Icon for Prep Time 5 min prep
Clock Icon for Prep Time 40 min total
Person Icon for Serving Size 10 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

Atole is a delicious warm drink that’s usually made in Mexico and other Latin American countries in the morning on the Day of the Three Kings or the Day of the Dead. This version is...

Ingredients

  • 1 cup of quinoa
  • 6 cups of water
  • ¼ cup maple syrup, or to taste
  • Ground cinnamon, to taste
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Nutrition Facts

Calories

260 cals

Fat

7 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

43 g

Sugar

29 g

Fiber

1 g

Protein

8 g

Sodium

92 mg

*per serving

Directions

  1. In a large medium-sized pot, combine the quinoa with 4 cups of water and bring to a boil. Lower heat to a simmer and cook uncovered until the grains are tender, about 15 minutes. Remove from heat. Do not strain.
  2. Transfer the cooked quinoa and water to a blender, and add an additional 2 cups of water. Blend until smooth. If needed, add more water, a ½ cup at a time, to thin the mixture to a drinkable consistency.
  3. Add maple syrup and blend well.
  4. Sprinkle cinnamon to your desired taste. Serve warm.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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