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, healthy dessert.
6 servings, about 2/3 cup each
Active Time: 20 minutes |
Total Time: 1 3/4 hours (including cooling time)
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
1/3 cup quinoa
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup sugar plus 1 tablespoon, divided
1/2 teaspoon freshly grated lemon zest
1 tablespoon cornstarch
1 cup nonfat plain Greek yogurt
1 teaspoon vanilla extract
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 in 1/2 cup sugar and lemon zest. Whisk cornstarch with the remaining 1/4 cup water in a small bowl. Stir into the quinoa mixture, return to a simmer and cook, stirring constantly, for 1 minute.
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.
Per serving :
1 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
32 g Carbohydrates;
5 g Protein;
2 g Fiber;
43 mg Sodium;
189 mg Potassium
2 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 fruit, 1 other carbohydrate
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.