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Quinoa porridge with roasted rhubarb and strawberries
Quinoa porridge with roasted rhubarb and strawberries
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Start your day with delicious baked fruit and quinoa.
Ingredients:
  • 1 bunch rhubarb, trimmed, cut into 5cm lengths
  • 250g punnet strawberries, halved
  • 40.00 ml dark agave syrup, or Coles Finest Pure Canadian Maple Syrup
  • 1 vanilla bean, split lengthways
  • 200g quinoa
  • 375ml almond milk
  • 40.00 ml pistachios, coarsely chopped
  • Almond milk, extra, to serve
Instructions:
  • Preheat the oven to 180C. Arrange the rhubarb and strawberries on a baking tray. Drizzle with agave or maple syrup and add the vanilla bean. Bake for 10 minutes or until just tender. Allow to cool.
  • In a large saucepan over high heat, bring 2 cups (500ml) water and quinoa to a boil. Reduce heat to low, cover, and cook for 15 minutes until quinoa is tender and water is almost absorbed. Stir in the almond milk and cook for an additional 5 minutes until quinoa thickens and boils.
  • Divide the porridge into serving bowls. Top with the rhubarb mixture and drizzle with the pan juices. Sprinkle with pistachios. Serve with additional almond milk, if desired.

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