Strawberry-Rhubarb Quinoa Pudding
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.Advertisement
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.
Make Ahead Tip: Prepare pudding (Steps 1-2), cover and refrigerate for up to 2 days. Make the topping (Step 3) just before serving.
1/2 starch, 1/2 fruit, 1 other carbohydrate