Quinoa Pudding with Cinnamon Ginger Mango Puree 

It is amazing what a whole day off can do for inspiration!  During the week I can’t think 5 minutes ahead let alone plan what delicious meal or dish I am going to cook up next for the blog.  But this weekend I had a whole day devoted to Whisk&Season and I couldn’t have been happier!  In fact, I am going to make a conscious effort (early New Year resolution) to focus more time and effort into the things I love doing.  Living in the city it is easy to get wrapped up in the hustle and bustle of life, you neglect the things that may not take priority but are still important.  This weekend I was reminded at just how important those non-priority things are.  Whether it be making more time to workout, taking 30 minutes before bed to read a good book, or planning recipes for W&S, these things will be penciled in to my daily to-do lists from now on!  Ok, now that my rant is over… without further ado, go make this amazing quinoa pudding and eat it for breakfast, lunch, and dinner!  

Quinoa Pudding: Serves 6

Mango Puree:

2 mangos, diced

1 Tablespoon brown sugar

1/2 cup water

1/4 teaspoon each, cinnamon and ground ginger

In a medium pot over medium heat combine all ingredients and cook down until mango becomes tender.  Blend together with emersion blender or in food processor.  Set aside.  

Pudding:

2 cups whole milk

2 cups coconut milk

1 vanilla bean, split with seeds removed

pinch of salt

2 Tablespoons sugar

1 cup white quinoa 

In a pot over medium heat combine all ingredients except for sugar and quinoa.  Whisk together and bring to boil.  Once boiling add quinoa and lower heat to keep at a simmer.  Stir occasionally and cook for about 30 minutes or until liquid has been absorbed.  Add in sugar and stir.  Let cool slightly and serve with mango puree!