| | Quinoa porridge with roasted rhubarb and strawberries
Quinoa porridge with roasted rhubarb and strawberries
Quinoa porridge with roasted rhubarb and strawberries 4.3-5 9
  • Calories: 1140 kj
  • Fat: 15g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C. 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.
  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.
  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.
Time for preparing:
20 min.
Servings:
4

Ingredients:

  • 1 bunch rhubarb, trimmed, cut into 5cm lengths
  • 250g punnet strawberries, halved
  • 2 tablespoons dark agave syrup, or Coles Finest Pure Canadian Maple Syrup
  • 1 vanilla bean, split lengthways
  • 1 cup (200g) Coles Brand Organic White Grain Quinoa, rinsed, drained
  • 1 1/2 cups (375ml) almond milk
  • 2 tablespoons pistachios, coarsely chopped
  • Almond milk, extra, to serve
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