Strawberry-Rhubarb Quinoa Pudding
Source: EatingWell Magazine, March/April 2013
Make Ahead Tip: Prepare pudding (Steps 1-2), cover and refrigerate for up to 2 days. Make the topping (Step 3) just before serving.
Serving Size: about 2/3 cup
151.3 calories; protein 5.2g 10% DV; carbohydrates 31.6g 10% DV; exchange other carbs 2; dietary fiber 1.9g 8% DV; sugars 22.7g; fat 0.7g 1% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 36.6IU 1% DV; vitamin c 19.7mg 33% DV; folate 26.5mcg 7% DV; calcium 65.7mg 7% DV; iron 0.6mg 4% DV; magnesium 27.2mg 10% DV; potassium 188.8mg 5% DV; sodium 43.4mg 2% DV; thiamin 0.1mg 5% DV; added sugar 19g.
1/2 starch, 1/2 fruit, 1 other carbohydrate