In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat. Reduce heat to low, cover the pot and simmer for 12 to 15 minutes or until the quinoa has absorbed the water.
Meanwhile in a blender combine the coconut milk, bananas, honey, ginger and salt and puree until smooth.
Stir the banana mixture into the quinoa and cook over medium heat, stirring constantly until thickened, about 10 minutes. Remove from heat and stir in vanilla.
Transfer the quinoa mixture to a medium heatproof bowl and let cool to room temperature.
Serve at room temperature or cover and refrigerate until cold. Serve as a healthy breakfast pudding sprinkled with toasted coconut.
How to Toast Coconut:
Preheat your oven to 300F degrees.
Spread coconut out in a thin even layer on an ungreased baking sheet. Bake for 15 to 20 minutes, stirring every 5 minutes, until golden brown and fragrant.
Immediately transfer to a plate to prevent it from burning and let it cool completely.
Recipe Notes
Serving size: ¾ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)9*SmartPoints (Blue plan)7*SmartPoints (Purple plan)7*PointsPlus (Old plan)