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Strawberry-Rhubarb Quinoa Pudding

:  March/April 2013

Your rating: None Average: 4.4 (9 votes)

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.


Strawberry-Rhubarb Quinoa Pudding Recipe

Makes: 6 servings, about 2/3 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low saturated fat | Low cholesterol | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 151 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 32 g carbohydrates; 19 g added sugars; 5 g protein; 2 g fiber; 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


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Recipe Categories

Style/Theme
Make ahead instructions
One dish meals
Vegetarian
Budget
Entertaining, casual
Kid-friendly
Ease of Preparation
Easy
Total Time
More than 1 hour
Type of Dish
Desserts, other
Servings
6
Ethnic/Regional
American
Main Ingredient
Vegetarian, other
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Preparation/ Technique
Saute
Meal/Course
Dessert
Season
Spring
Summer
Holiday
Easter
Memorial Day
Mother's Day
Publication
March/April 2013
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