Author Notes
This recipe is great for breakfast! —agadamaam
Ingredients
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1 cup
quinoa, rinsed
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1
can (14 ounces) light coconut milk
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1 tablespoon
finely chopped gingerroot
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1/4 cup
water
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1 tablespoon
brown sugar or honey
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1
container (6 ounces) Yoplait® Greek Fat Free honey vanilla yogurt
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1 cup
medium mango, seed removed, peeled and chopped (1 cup)
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2 tablespoons
chopped slivered almonds
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1/4 cup
cup pomegranate seeds, dried cranberries or cherries
Directions
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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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