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Tropical Quinoa Breakfast Pudding
A warm breakfast pudding made by simmering quinoa in light coconut milk and fresh ginger. The grains absorb the rich coconut liquid as they cook, creating a soft, comforting base. This makes a bright, satisfying morning meal when you want a change from standard oatmeal. Fresh mango, crunchy slivered almonds, and tart pomegranate seeds add a fresh crunch and sweetness to every bowl. A spoonful of honey vanilla yogurt finishes the dish with a creamy tang.
Ingredients
- 1 cup quinoa, rinsed, well drained
- 1 can (14 oz) light coconut milk
- 1 tablespoon finely chopped gingerroot
- ¼ cup water
- 1 tablespoon brown sugar or honey
- 1 container (6 oz) Greek fat-free honey vanilla yogurt
- 1 medium mango, seed removed, peeled and chopped (1 cup)
- 2 tablespoons chopped slivered almonds
- ¼ cup pomegranate seeds, dried cranberries or cherries
Instructions
- 1Combine the rinsed quinoa, light coconut milk, chopped gingerroot, and water in a medium saucepan. Bring the mixture to a boil, then lower the heat to medium-low.
- 2Cover the pan and let it simmer for 10 to 15 minutes until the grains absorb most of the liquid. Take the pan off the heat and leave it covered for 5 minutes to rest.
- 3Stir the brown sugar or honey into the warm quinoa. Spoon the pudding into bowls and finish each serving with a dollop of vanilla yogurt, chopped mango, slivered almonds, and pomegranate seeds.