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Strawberry-Rhubarb Quinoa Pudding
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
1Combine 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.
2Remove from heat. Divide the pudding among 6 bowls. Refrigerate until cool, about 1 hour.
3Just 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.