Submitted by: Jane
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Recipe Ingredients:
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1 1/2 cups
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uncooked <a href="/cookingbaking/grains/quinoa/white.html">quinoa</a>
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1(13-1/2 oz can
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coconut milk
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1/4 cup
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sugar (plus more to taste)
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pinch
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salt
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1/2 cup
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<a href="/driedfruit/mango/premium.html">dried mango</a> slices, cut into 1/2 inch chunks
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1 tsp.(packed)
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grated peeled ginger root, plus more to taste
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2
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large ripe bananas peeled
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1 tbs.
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lemon juice
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1/2 cup
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chopped toasted <a href="/nuts/walnuts/english-no-shell.html">walnuts</a>*
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Cooking Directions: |
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1.
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In a 3-quart saucepan over medium-high, combine the quinoa and 2 1/2 cups water. Bring to a boil, then cover, reduce heat and simmer 12 to 15 minutes until the water is absorbed.
Uncover the pan and add the coconut milk, sugar and salt. Simmer gently, uncovered, 5 minutes, stirring occasionally.
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2.
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Add the mango and ginger. Continue cooking about 3 minutes until the mixture thickens to a pudding consistency and the mango is soft but still chewy. Remove from the heat.
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3.
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Slice half a banana into thin rounds, toss with lemon juice and set aside. Mash the remaining 1 1/2 bananas and stir into the pudding. Add more sugar, if needed, then stir in the walnuts. Serve in individual ramekins. Garnish with the reserved banana slices. Makes 6 to 8 servings.
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4.
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Per serving: 330 calories, 46 percent calories from fat, 17 grams total fat, 10 grams saturated fat, no cholesterol, 42 grams carbohydrates, 4 grams total fiber, 7 grams protein, 166 milligrams sodium.
Adapted from Whole Grains for Busy People (Clarkson Potter, 2009) by Lorna Sass.
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5.
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*To toast and chop nuts: Place whole nuts on a baking sheet in a 350-degree oven and toast about 15 minutes until golden, turning nuts periodically. Let cool then chop.
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Organic Quinoa
Organic quinoa is a light, fluffy, gluten-free seed that feels and tastes more like a grain. Packed with protein, fiber, iron and antioxidants, quinoa is a super nutritious and tasty food.
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