CREAMY COCONUT AND MANGO QUINOA

Forget white rice—this healthy take on rice pudding is made with nutrient-dense quinoa.

PER SERVING: 408 CAL | 16.7G FAT | 13.2G SAT FAT | 60.8G CARBS | 37.2G SUGARS | TRACE SALT | 5G FIBER | 6.5G PROTEIN

SERVES: 4 PREP: 15 MINS, PLUS STANDING COOK: 20 MINS

1¼ cups coconut milk

⅔ cup quinoa, rinsed

1 large mango, pitted, peeled, and coarsely chopped

⅓ cup superfine or granulated sugar

juice of 1 large lime

1½-inch piece fresh ginger, peeled and cut into chunks

⅔ cup blueberries

¼ cup toasted dry coconut shavings

1 Put the coconut milk and quinoa into a small saucepan and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 10-15 minutes, or according to the package directions, until most of the liquid has evaporated. Remove from the heat and set aside for 7 minutes to let the grains swell. Fluff up with a fork, transfer to a bowl, and let cool.

2 Meanwhile, put the mango, sugar, and lime juice into a food processor. Squeeze the ginger through a garlic press and add the juice to the food processor. Process for 30 seconds, or until you have a smooth puree.

3 Mix the mango puree into the cooled quinoa, then cover and let stand for 30 minutes.

4 Spoon the mixture into four bowls and sprinkle with the blueberries and coconut shavings. Serve immediately.

BRILLIANT BLUEBERRIES

Blueberries have a high concentration of antioxidants, which are thought to help prevent heart disease and even cancer. They are rich in manganese, fiber, which helps keep your cholesterol low, and vitamin C for immunity.