Quinoa Pudding
I know this sounds like a strange use for quinoa, but I always get requests for what to do with rhubarb, and I used to make a pudding with rhubarb and tapioca. Imagine my surprise when quinoa turned out to make a better tasting pudding with strawberry and rhubarb than tapioca did.
Serves: 6-8
Prep Time: 20 min
Cook Time: 1800 min
Ingredients
2 1/4 Cups
Water
1 1/2 Cups
Chopped fresh rhubarb
1 Cup
Chopped fresh strawberries
1/3 Cup
Uncooked quinoa
1/2 Tsp
Cinnamon
1/2 Cup
Organic sugar
1/2 Tsp
Freshly grated lemon zest
1 Tbsp
Cornstarch
Directions
Place 2 cups of the water in a large saucepan with the rhubarb, strawberries, quinoa and cinnamon. Bring to a boil, reduce heat, cover and simmer until quinoa is tender, about 25 minutes. Add the sugar and lemon zest. Place the cornstarch in a small bowl with the remaining water and whisk until smooth. Stir into the pudding mixture and continue to cook and stir until slightly thickened, about 1 minute. Remove from heat, cover and chill for at least 1 hour. Serve scooped into a bowl, topped with a small scoop of non-dairy ice cream, if desired.
Print Recipe
Print With Images
Print Without Images
Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.