Submitted by: Jane
|1 1/2 cups
|1(13-1/2 oz can
||sugar (plus more to taste)
||dried mango slices, cut into 1/2 inch chunks
||grated peeled ginger root, plus more to taste
||large ripe bananas peeled
||chopped toasted walnuts*
||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.
||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.
||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.
||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.
||*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.
Organic quinoa (pronounced keen-wah) is a light, fluffy, edible seed that feels and tastes more like a grain.
Thanks to its mild, somewhat nutty and irresistible flavor, organic quinoa is an immensely popular
food. But this "mother grain" is also valued for its tremendous nutritional content.