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Strawberry Rhubarb Quinoa Pudding

Posted By Carol Hunter, Friday, May 26, 2017

As summer approaches, we look forward to more fresh fruit selections put together in interesting and nutritious ways. While I love presenting my own recipes, I also love to give credit to those who have offered a unique recipe and this one by “eating” filled the bill. Including a healthy grain in a dessert is a great way to boost nutrition and please the palate at the same time. I always avoid using sugar if I can and substitute with maple syrup; otherwise I stayed with the original ingredients. This fruit combination of strawberry and rhubarb is one of my very favorites and always reminds me of the great pies at our New Mexico State Fair. Bon Appetit!


1/3 cup quinoa

½ teaspoon ground cinnamon

Pinch of sea salt

¼ cup organic maple syrup plus tablespoon

1 tablespoon corn starch

1 cup nonfat plain Greek yogurt

1 teaspoon vanilla extract

Preparation time: 20 minutes active; 1hour 45 minutes until ready

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 to maintain a simmer. Cover and cook until the quinoa is tender, about 25 minutes. Stir in the maple syrup and lemon zest. Whisk cornstarch with the remaining ¼ cup water in a small bowl. Stir into quinoa mixture, return to a simmer and cook, stirring constantly for one minute.

2) Remove from heat. Divide the pudding among 6 bowls and refrigerate until cool, about one hour.

3) Just before serving, combine yogurt, vanilla and the remaining 1 tablespoon maple syrup in a small bowl. Top each serving with a generous dollop of vanilla yogurt and fresh strawberries, if desired.

Nutrition information: calories per serving: 151; serving size: about 2/3 cup; nutrition bonus: 33% daily value of vitamin C.


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