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Creamy Tropical Quinoa Breakfast Pudding
Warm, creamy, and gently spiced with fresh ginger, this coconut quinoa pudding completely rethinks your morning routine. The grains absorb the rich coconut milk as they simmer, creating a soft, comforting base that easily rivals standard oatmeal. You'll top it off with fresh mango, slivered almonds, and tart pomegranate seeds for a bright, satisfying crunch. A spoonful of honey vanilla yogurt finishes the dish with a tangy swirl.
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. Rinsing the quinoa first removes its natural bitter coating. 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. This resting period helps the quinoa fluff up and absorb any remaining moisture.
- 3Stir the brown sugar or honey into the warm quinoa. Divide the pudding among bowls and top each with a dollop of vanilla yogurt, chopped mango, slivered almonds, and pomegranate seeds.
Notes
- Make ahead: You can cook the quinoa base up to 3 days in advance. Store it in an airtight container in the fridge and reheat gently on the stove with a splash of milk.
- Swap: If you don't have pomegranate seeds, dried cranberries or cherries work perfectly.
- Prep: To save time in the morning, chop the mango and ginger the night before.