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!

Quinoa Mango Kheer [Vegan]

$2.99
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Serves

2

Cooking Time

30

Ingredients

For Quinoa Mango Kheer:

  • 1 1/2 cup organic coconut milk (1 can)
  • 2/3 cup quinoa
  • 1 tablespoon golden raisins
  • 3 tablespoons pistachios coarsely chopped
  • 3 green cardamoms crushed or 1/2 tsp cardamon powder
  • 1 pinch saffron soaked in 1 tbsp warm water
  • 1 large ripe mango

For the Toppings:

  • fresh mango
  • shredded coconut

Preparation

  1. Wash the quinoa well under running water.
  2. Drain and keep aside.
  3. Now pour the coconut milk into a large pot.
  4. Bring to a boil.
  5. Add quinoa.
  6. Cook on low heat for 10-15 minutes, stirring occasionally.
  7. Lower temperature and check if the quinoa is soft.
  8. Stir in raisins, pistachios, cardamom and saffron (discard the soaking water).
  9. Cook for another 5-7 minutes, stirring constantly.
  10. Remove from heat, transfer into a large bowl and allow to cool.
  11. Meanwhile, peel the mango, discard the pit and coarsely chopped the fruit.
  12. Put the mango into a high speed blender or food processor and process for 30 seconds to make a smooth puree.
  13. Mix the mango mixture into the quinoa.
  14. Divide the mixture into two bowls and sprinkle fresh diced mango and shredded coconut.
  15. Enjoy warm or cold.


About The Author

Zuzana Fajkusova and Nikki Lefler

See My Recipes

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto, and all-around lovers of abundance and nourishment based in Vancouver, Canada. Through their blog Active Vegetarian, they inspire others to live a healthy, active, plant-based lifestyle. 

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