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.