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Quinoa Vanilla Porridge with Rhubarb

Print Recipe
Serves: 4

Ingredients

  • 1 cup (200g) quinoa
  • 3 cups (750ml) water
  • 1/2 cup (125ml) milk or suitable df alternative (e.g. rice milk, soy calcium enriched)
  • 2 tbsp brown sugar
  • 1 tsp vanilla bean paste
  • 1/4 cup (60ml) maple syrup
  • 1 bunch rhubarb, ends trimmed, cut into 5cm lengths
  • 1 tbsp caster sugar
  • 2 tbsp water
  • Plain greek style or soy yoghurt to serve

Instructions

1

Preheat oven to 108 C

2

To make the roasted rhubarb, line a baking tray with baking paper. Arrange rhubarb over tray and sprinkle with sugar, and water

3

Meanwhile, combine quinoa and water in a large saucepan. Place over high heat; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is tender and water absorbed. Add milk, sugar and vanilla and stir to combine. Cook for 5 minutes or until tender. Remove from heat.

4

Spoon porridge among serving bowls. Top with yoghurt (optional), rhubarb and drizzle with rhubarb juices and maple syrup.

Nutrition

  • 332/s Calories

Notes

Original Source: Taste (recipe has been adapted)

Post Views: 41

Further Reading...

Rhubarb and Pear Crumble