This sweet quinoa porridge makes for a deliciously filling meal. Start your day right with this roasted rhubarb and strawberry dish, it won't disappoint!
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
1 bunch rhubarb, trimmed, cut into 5cm lengths
250g punnet strawberries, halved
2 tbs dark agave syrup or Coles Finest Pure Canadian Maple Syrup
1 vanilla bean, split lengthways
1 cup (200g) white grain quinoa, rinsed, drained
1 1/2 cups (375ml) almond milk
2 tbs coarsely chopped pistachios
Almond milk, extra, to serve
Nutritional information
Per Serve: Energy: 1140kJ/272 Cals, Protein: 9g, Fat: 15g, Sat fat: 1g, Carb: 23g, Dietary Fibre: 7g.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place the rhubarb and strawberry on a baking tray. Drizzle with agave syrup or maple syrup and add the vanilla bean. Bake for 10 mins or until just tender. Set aside to cool.
Step 2
Meanwhile, combine the quinoa and 2 cups (500ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 15 mins or until quinoa is tender and water is almost absorbed. Add the almond milk and cook, stirring, for 5 mins or until quinoa boils and thickens.
Step 3
Divide porridge among serving bowls. Top with the rhubarb mixture and drizzle with pan juices. Sprinkle with pistachio. Serve with extra almond milk, if desired.
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