Richard E. Collins, MD
The Cooking Cardiologist©
Quinoa Breakfast Pudding
This breakfast dish reminds me of the tropics…flavors of coconut, ginger, banana and mango. Although not found in the Caribbean, we added blueberries for color providing extra fruit flavor plus great anti-oxidant properties. Our heart doctor thinks of this breakfast as coming from Maine to the Caribbean. It’s so delicious in the morning that you’ll be awaking to a tropic breeze. Say good-bye to bland oatmeal! It is gut friendly too without wheat or lactose.
1 cup quinoa, washed. Use a variety of colors from traditional cream white to red, black or a blend
1½ cups So Delicious® Coconut Milk Creamer
½ cup sweetened shredded coconut
1 T chopped fresh ginger
1 T brown sugar
1 6-ounce container So Delicious Greek style yogurt, cultured coconut milk, vanilla flavored
1 medium mango, seeded, peeled and cubed or substitute two 7-ounce containers of Del Monte® fruit naturals®, Mango Chunks, drained
2 T chopped slivered almonds
1 banana, sliced
½ cup washed fresh blueberries
In a 2 quart sauce pan, add the So Delicious creamer, ginger, coconut and brown sugar. Bring to a boil then add the quinoa. Reduce heat to a simmer. Cover and do not disturb for 20-25 minutes. Make sure that the quinoa is on a very low simmer. Do not boil. Remove from heat when all the liquid is absorbed and let rest for 5 minutes. Place in a medium sized bowl. Fluff with a fork. Add the yogurt, mango, almonds, and banana. Divide into 6 servings and top with the blueberries. Serve warm or chill. It will keep in the refrigerator for 5 days in an airtight container.
Serves 6. Serving size approximately ¾ cup.
Nutrition Info: Calories: 262, Total Fat: 5 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 25 mg, Carbohydrate: 44 g, Fiber: 5 g, Protein: 6 g
Diabetic Exchanges: 3 Carbohydrates