Strawberry-Rhubarb Quinoa Pudding

5 Reviews
From: EatingWell Magazine March/April 2013

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. Remove from heat. Divide the pudding among 6 bowls. Refrigerate until cool, about 1 hour.
  3. 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.
  • Make Ahead Tip: Prepare pudding (Steps 1-2), cover and refrigerate for up to 2 days. Make the topping (Step 3) just before serving.

Nutrition information

  • Serving size: about 2/3 cup
  • Per serving: 151 calories; 1 g fat(0 g sat); 2 g fiber; 32 g carbohydrates; 5 g protein; 26 mcg folate; 0 mg cholesterol; 23 g sugars; 19 g added sugars; 37 IU vitamin A; 20 mg vitamin C; 66 mg calcium; 1 mg iron; 43 mg sodium; 189 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1/2 starch, 1/2 fruit, 1 other carbohydrate

Reviews 5

April 13, 2014
profile image
By: EatingWell User
Easy and delicious This is a very easy recipe to prepare. I used frozen sliced rhubarb and fresh organic strawberries. I replaced the 1/2 cup of white sugar with 1/4 cup real maple syrup. I also sweetened the yogurt with maple syrup and added a dash of cinnamon. Pros: Can use frozen fruit, can be made with pantry items, can use natural sweeteners, cooks quickly Cons: Rhubarb--even frozen--not always available
June 28, 2013
profile image
By: pamelayoga7
Great recipe and some tweaks If you soak the quinoa until it sprouts it aids in digestion and cooks super quick. I too halved the sugar and replaced it with maple syrup and did the same for the yogurt. In addition to the lemon juice I also added some zest...why not?! But the general rhubarbs strawberry combo would make an excellent compote for ice cream, atop shortcake or even waffles! Wicked easy, too! Enjoy!
May 14, 2013
profile image
By: EatingWell User
Healthy dessert option I have rhubarb growing in my garden. An old variety that came with the 200+ year old farmhouse/property we live on. I've been making rhubarb recipes for years, and this is probably one of the best. Great infusion of flavors: strawberries, rhubarb and cinnamon. The yogart on top gave it a creamy, but not too sweet tangy twist. Again, another interesting flavor twist. Deviation of recipe: I didn't have a lemon so I gave it a squirt of bottled lemon juice. I also swapped the sugar in the yogurt with maple syrup giving it a nice Vermont twist. Pros: Healthy, delicious, filling, flavorful Cons: None
March 18, 2013
profile image
By: EatingWell User
great dessert! i didn't have rhubarb so i used raspberries. it was delicious, but definitely on the sweet side. i will halve the sugar next time. i pureed the end result so that the texture will be uniform. you can still get the crunch of the quinoa, but the berries weren't obvious. my toddler loved it! Pros: low fat, easy, stores well
March 15, 2013
profile image
By: EatingWell User
Yum Yum! I made this for the first time today and it was DELICIOUS! And while it was cooking it made the whole house smell good. Only thing I changed is replaced half the sugar (and the tbsp) with Stevia in the Raw. Still very sweet, and I think next time I will replace all of the sugar with it. So yeah, def makin this again! Pros: delicious, easy to make, healthy, smells good Cons: too much sugar