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Strawberry-Rhubarb Quinoa Pudding

  • 20 m
  • 1 h 45 m
EatingWell Test Kitchen
“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.”


    • 2¼ cups water, divided
    • 1½ cups chopped rhubarb, fresh or frozen
    • 1 cup chopped strawberries, fresh or frozen, plus more for garnish
    • ⅓ cup quinoa
    • ½ teaspoon ground cinnamon
    • Pinch of salt
    • ½ cup sugar plus 1 tablespoon, divided
    • ½ teaspoon freshly grated lemon zest
    • 1 tablespoon cornstarch
    • 1 cup nonfat plain Greek yogurt
    • 1 teaspoon vanilla extract


  • 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 ½ cup sugar and lemon zest. Whisk cornstarch with the remaining ¼ 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.
ALL RIGHTS RESERVED © 2018 Printed From 10/17/2018