Think of quinoa pudding as a delicious whole-grain cousin of tapioca pudding. This healthy quinoa pudding recipe is flavored with tart rhubarb and sweet strawberries and topped with sweetened, creamy yogurt for a delicious,
| Servings |
| 6 servings |
| Cook Time | Passive Time |
| 25 minutes | 1 hour |
|
|
|
|
Think of quinoa pudding as a delicious whole-grain cousin of tapioca pudding. This healthy quinoa pudding recipe is flavored with tart rhubarb and sweet strawberries and topped with sweetened, creamy yogurt for a delicious,
|
Ingredients
- 2 1/4 cups water divided
- 1 1/2 cups chopped rhubarb fresh or frozen
- 1 cup chopped strawberries fresh or frozen, plus more for garnish, organic
- 1/3 cup quinoa organic
- 1/2 teaspoon ground cinnamon organic
- Pinch of unrefined sea salt
- 1/2 cup organic sugar plus 1 tablespoon divided
- 1/2 teaspoon freshly grated lemon zest organic
- 1 tablespoon cornstarch non-gmo
- 1 cup plain Greek yogurt organic
- 1 teaspoon vanilla extract organic
Servings: servings
Units:
Instructions
- Combine 2 cups water in a medium saucepan with rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook until the quinoa is tender, about 25 minutes. Stir into the quinoa mixture, return to a simmer and cook, stirring constantly, for 1 minute.
- Stir in 1/2 cup sugar and lemon zest. Whisk cornstarch with the remaining 1/4 cup water in a small bowl.
- Remove from heat. Divide the pudding among 6 bowls. Refrigerate until cool, about 1 hour.
- Just before serving, combine yogurt, vanilla and the remaining 1 tablespoon sugar in a small bowl. Top each serving with a generous dollop of the vanilla yogurt and fresh strawberries, if desired.
Recipe Notes
TIPS & NOTES
Make Ahead Tip: Prepare pudding (Steps 1-2), cover and refrigerate for up to 2 days. Make the topping (Step 3) just before serving.
Recipe courtesy of www.eatingwell.com
Share this Recipe
Powered byWP Ultimate Recipe