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“Quinoa is an excellent source of protein, fiber, amino acids, iron and magnesium. No wonder the UN has declared 2013 the year of Quinoa! It is an especially good choice for vegetarians and vegans who need to up their protein intake; because it’s gluten-free, it can be eaten by people with wheat allergies or sensitivities.” (Cheryl Forberg, RD)

“Three cups of green tea a day can prevent breast cancer by as much as 50% because of its high EGCG antioxidant content.” Dr. Kristi Funk

Tropical Quinoa Pudding Made with Green Tea

Ingredients

1 cup of dry quinoa
2 cups of green tea
2 cups of chopped mango or pineapple (or 1 cup of each)
1 cup of chopped walnuts
1 cup of shredded coconut
2 cups of coconut milk
4 eggs, beaten (“Mom” prefers organic)
½ teaspoon of cinnamon
1 and ½ to 2 cups of brown sugar
2 teaspoons of coconut or almond extract

Preparation

1) Bring the green tea and quinoa to a boil, then cover and simmer until the green tea is absorbed.
2) In large bowl, mix eggs, mango, pineapple, walnuts, ½ cup of shredded coconut, coconut milk, cinnamon, brown sugar, and coconut (or almond) extract.
3) Pour into lightly-greased casserole dish and sprinkle ½ cup of shredded coconut on top.

Bake at 375° for 30 minutes.

Note: To bring back to life the following day(s), add milk and heat in the microwave.

*Recipe and image courtesy of The Best Friend’s Guide to Breast Cancer.*