Tropical Quinoa And Fruit Breakfast Pudding Recipes

QUINOA BREAKFAST PUDDING

Quinoa Breakfast Pudding image

Quinoa is a high-protein grain native to South America. You can find it in most health food stores and some grocery stores. This is a simple, delicious vegan recipe full of plump raisins, and sweetened with apple juice. Serve with berries, sliced bananas and maple syrup.

Provided by Anonymous

Categories 100+ Everyday Cooking Recipes Vegan Desserts

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins
2 tablespoons lemon juice
1 teaspoon ground cinnamon, or to taste
salt to taste
2 teaspoons vanilla extract

Steps:

Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 42.6 g, Fat 1.9 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 8.4 mg, Sugar 9.3 g

TROPICAL COCONUT QUINOA PUDDING

Tropical Coconut Quinoa Pudding image

This dairy-free dessert is creamy and indulgent but balanced by using whole grain quinoa instead of traditional white rice. The bright coconut and mango accents will have you thinking of a sunny island beach even on the coldest day of winter!

Provided by Gay Lea Foods Co-operative(R)

Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups water
¼ teaspoon salt
1 cup uncooked whole grain quinoa, well rinsed
1 (14 ounce) can coconut milk
½ cup granulated sugar
3 eggs
¼ cup lime juice
2 teaspoons finely grated lime zest
2 teaspoons vanilla extract
Gay Lea Real Coconut Whipped Cream
Chopped fresh mango
Toasted coconut

Steps:

Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 49.1 g, Cholesterol 93 mg, Fat 19.8 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 14.8 g, Sodium 156 mg, Sugar 26.4 g

TROPICAL QUINOA AND FRUIT BREAKFAST PUDDING

Tropical Quinoa and Fruit Breakfast Pudding image

Enjoy this delicious pudding made using quinoa, tropical fruits and Greek Fat Free honey vanilla yogurt - a perfect dessert or breakfast.

Categories Breakfast

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup quinoa, rinsed
1 can (14 ounces) light coconut milk
1 tablespoon finely chopped gingerroot
1/4 cup water
1 tablespoon brown sugar or honey
1 container (6 ounces) Greek Fat Free honey vanilla yogurt
1 medium mango, seed removed, peeled and chopped (1 cup)
2 tablespoons chopped slivered almonds
1/4 cup pomegranate seeds, dried cranberries or cherries
Salt, to taste

Steps:

In 2-quart saucepan, stir together quinoa, coconut milk, gingerroot, water and salt. 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. Divide pudding among 4 bowls, top with yogurt, mango, almonds and pomegranate seeds.

Nutrition Facts : Calories 330, Carbohydrate 52 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 22 g, TransFat 0 g

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