6 years ago

Quinoa Mango Kheer
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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Quinoa Mango Kheer [Vegan]

Dairy Free

Vegan

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!

Ingredients You Need for Quinoa Mango Kheer [Vegan]

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

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How to Prepare Quinoa Mango Kheer [Vegan]

Wash the quinoa well under running water.
Drain and keep aside.
Now pour the coconut milk into a large pot.
Bring to a boil.
Add quinoa.
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.

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