Strawberry Rhubarb Quinoa Pudding

By á-29897

6 servings, about 2/3 c. each
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

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

Details

Adapted from eatingwell.com

Preparation

Step 1

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.