Strawberry-Rhubarb Quinoa Pudding

Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2013

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Recipe Summary

total:
1 hr 45 mins
Servings:
6
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Fat
Diabetic Appropriate
Gluten-Free
Low Sodium
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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 Facts

Serving Size: about 2/3 cup
Per Serving:
151 calories; protein 5.2g; carbohydrates 31.6g; dietary fiber 1.9g; sugars 22.7g; fat 0.7g; saturated fat 0.1g; vitamin a iu 36.6IU; vitamin c 19.7mg; folate 26.5mcg; calcium 65.7mg; iron 0.6mg; magnesium 27.2mg; potassium 188.8mg; sodium 43.4mg; thiamin 0.1mg; added sugar 19g.
Exchanges:

1/2 starch, 1/2 fruit, 1 other carbohydrate
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Reviews (3)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
04/13/2014
Easy and delicious This is a very easy recipe to prepare. I used frozen sliced rhubarb and fresh organic strawberries. I replaced the 1/2 cup of white sugar with 1/4 cup real maple syrup. I also sweetened the yogurt with maple syrup and added a dash of cinnamon. Pros: Can use frozen fruit can be made with pantry items can use natural sweeteners cooks quickly Cons: Rhubarb--even frozen--not always available Read More
Lauren Paolini
Rating: 5 stars
09/30/2018
I have to make double batches we go through it so quickly! Delicious breakfast to bring to work it feels like I'm eating dessert! Read More
EatingWell User
Rating: 4 stars
03/18/2013
great dessert! i didn't have rhubarb so i used raspberries. it was delicious but definitely on the sweet side. i will halve the sugar next time. i pureed the end result so that the texture will be uniform. you can still get the crunch of the quinoa but the berries weren't obvious. my toddler loved it! Pros: low fat easy stores well Read More
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EatingWell User
Rating: 5 stars
05/14/2013
Healthy dessert option I have rhubarb growing in my garden. An old variety that came with the 200 year old farmhouse/property we live on. I've been making rhubarb recipes for years and this is probably one of the best. Great infusion of flavors: strawberries rhubarb and cinnamon. The yogart on top gave it a creamy but not too sweet tangy twist. Again another interesting flavor twist. Deviation of recipe: I didn't have a lemon so I gave it a squirt of bottled lemon juice. I also swapped the sugar in the yogurt with maple syrup giving it a nice Vermont twist. Pros: Healthy delicious filling flavorful Cons: None Read More
EatingWell User
Rating: 5 stars
03/15/2013
Yum Yum! I made this for the first time today and it was DELICIOUS! And while it was cooking it made the whole house smell good. Only thing I changed is replaced half the sugar (and the tbsp) with Stevia in the Raw. Still very sweet and I think next time I will replace all of the sugar with it. So yeah def makin this again! Pros: delicious easy to make healthy smells good Cons: too much sugar Read More
pamelayoga7@gmail.com
Rating: 4 stars
06/28/2013
Great recipe and some tweaks If you soak the quinoa until it sprouts it aids in digestion and cooks super quick. I too halved the sugar and replaced it with maple syrup and did the same for the yogurt. In addition to the lemon juice I also added some zest...why not?! But the general rhubarbs strawberry combo would make an excellent compote for ice cream atop shortcake or even waffles! Wicked easy too! Enjoy! Read More
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