Tropical Quinoa and Fruit Breakfast Pudding

 

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) Yoplait® 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

• 1 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.