|Serves||6 to 8|
Since quinoa is one of the most versatile, quick-cooking grains I know, I wasn’t very surprised to discover that it makes a terrific base for a dessert pudding. Stirring mashed banana in at the end gives this luscious pudding creaminess without the cream.
|1||can (13.5 ounces) unsweetened coconut milk|
|¼||cup sugar, plus more to taste|
|~||Pinch of salt|
|½||cup dried mango slices, snipped into ½-inch bits|
|1||packed teaspoon grated fresh ginger, plus more to taste|
|2||large ripe bananas|
|½||cup chopped walnuts, toasted|
Sweeten to taste with maple syrup or honey instead of sugar.
Use raisins or dried pineapple instead of dried mango.
Instead of walnuts, try Brazil nuts.
Serve with a scoop of mango or coconut sorbet.
Garnish with toasted, sweetened coconut flakes.
Top with slices of fresh mango instead of banana.
Culinate editor’s note: For an unusual look, try red quinoa instead of white.
This content is from the book Whole Grains for Busy People by Lorna Sass.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite