Tropical Quinoa and Fruit Pudding

By • March 25, 2012 • 0 Comments

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Author Notes: This recipe is great for breakfast!agadamaam

Serves 3

  • 1 cup quinoa, rinsed
  • 1 can (14 ounces) light coconut milk
  • 1 tablespoon finely chopped gingerroot
  • 1/4 cup water
  • 1 tablespoon brown sugar or honey
  • 1 container (6 ounces) Yoplait® Greek Fat Free honey vanilla yogurt
  • 1 cup medium mango, seed removed, peeled and chopped (1 cup)
  • 2 tablespoons chopped slivered almonds
  • 1/4 cup cup pomegranate seeds, dried cranberries or cherries
  1. In 2-quart saucepan, stir together quinoa, coconut milk, gingerroot and water. Heat to boiling; reduce heat to medium-low. Cover and simmer 10 to 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in brown sugar or honey. Divide pudding among 3 bowls, top with yogurt, mango, almonds and pomegranate seeds.
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