Quinoa Banana Pudding With Dried Mango

11/2 cups uncooked quinoa

2 ½ cups water

1 can (13 ½ounces) coconut milk

¼ cup sugar, plus more to taste

Pinch of salt

½ cup dried mango slices, cut into 1/2-inch chunks

1 packed teaspoon grated fresh ginger, plus more to taste

2 large ripe bananas

1½ cup chopped walnuts, toasted

Place the quinoa in a large bowl and cover with cool water. Stir the quinoa with your hand, then drain in a mesh strainer.

In a 3-quart saucepan over medium-high, combine the quinoa and 21/2 cups water. Bring to a boil, then cover, reduce heat to simmer and cook until the water is absorbed, about 12-15 minutes.

Uncover the pan and add the coconut milk, sugar and salt. Simmer gently, uncovered, about 5 minutes, stirring occasionally.

Add the mango and ginger. Continue cooking until the mixture thickens to a pudding consistency and the mango is soft but still chewy, about 3 minutes. Remove from the heat.

Slice half a banana into thin rounds and set aside. Mash the remaining 11/2 bananas and stir into the pudding. Add more sugar, if needed, then stir in the walnuts. Serve in individual ramekins. Garnish with the reserved banana slices.

Serves six to eight.

@Recipe nutrition:Nutrition values per serving: 330 calories, 17 g fat (10 g saturated), 42 g carbohydrates, 4 g fiber, 7 g protein, 0 cholesterol, 166 mg sodium.

"Whole Grains for Busy People" by Lorna Sass (2009 Clarkson Potter)