Quinoa Mango Kheer
Healthy breakfast variation of an Indian pudding. Quinoa Mango Kheer doesn't require any special cooking skills as it is simple and easy to make - plus it can be made in just few minutes.
organic coconut milk
crushed or 1/2 tsp cardamon powder
soaked in 1 tbsp warm water
large ripe mango
Wash the quinoa well under running water.
Drain and keep aside.
Now pour the coconut milk into a large pot.
Bring to a boil.
Cook on low heat for 10-15 minutes, stirring occasionally.
Lower temperature and check if the quinoa is soft.
Stir in raisins, pistachios, cardamom and saffron (discard the soaking water).
Cook for another 5-7 minutes, stirring constantly.
Remove from heat, transfer into a large bowl and allow to cool.
Meanwhile, peel the mango, discard the pit and coarsely chopped the fruit.
Put the mango into a high speed blender or food processor and process for 30 seconds to make a smooth puree.
Mix the mango mixture into the quinoa.
Divide the mixture into two bowls and sprinkle fresh diced mango and shredded coconut.
Enjoy warm or cold.
By Active Vegetarian