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 made with the super grain quinoa for extra protein.

10 servings

4 ingredients

5 min prep

40 min total

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

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.

Nutrition Facts (per serving)

Calories: 260; Fat: 7g; Saturated Fat: 4g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 2g; Carbohydrates: 43g; Sugar: 29g; Fiber: 1g; Protein: 8g; Sodium: 92mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.

This recipe was originally published on Cook for Your Life. It is used by permission.

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