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Author Notes: This recipe is great for breakfast! —agadamaam
- 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
- 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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