Quinoa Porridge with Roasted Rhubarb and Strawberries (Gluten Free and Vegan)
This Quinoa Porridge recipe features the pink dream team Strawberry + rhubarb.
It’s definitely not a new combination and yet, it never gets old. These two fruits just belong together, the sweetness of one balancing the tartness of the other.
If you’ve already tried them together in any dessert, you know what I’m talking about! But have you tried ROASTING them? Oh gosh! It seriously takes this winning fruit combo to the next level!
To be completely honest with you, I wasn’t going to roast the fruits at first. I thought it was just an unnecessary step, just to make the recipe sound a bit fancier.
Plus I have slight laziness tendencies, especially on a Sunday morning.
However, it would have been a BIG MISTAKE! Roasted strawberry + rhubarb taste amazing. Seriously, amazing. It intensifies the flavor and makes them even more irresistible.
I considered eating the whole batch of roasted strawberries and rhubarb for breakfast, and call it a day. Bye bye quinoa porridge.
But then, I came back to earth and remembered that I actually really wanted to try this porridge. I really like different/unique/weird-sounding food so I really had to give this quinoa porridge recipe a go.
If you like quinoa, you’re gonna love this high-protein alternative to oatmeal. Quinoa porrdige is filling, super tasty and healthy, as any good breakfast should be!
If you tried this quinoa porridge recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Quinoa Porridge with Roasted Rhubarb and Strawberries
Mix up your breakfast routine with a bowl of high-protein quinoa porridge topped with roasted strawberries and rhubarb! A healthy and filling breakfast that you can feel good about.
- 1 bunch rhubarb about 10 stalks, trimmed, cut into 2 inch. - 5 cm lengths
- 1/2 lb fresh strawberries 250 g, hulled and halved
- 2 tbsp real maple syrup
- 1 vanilla bean split lengthways and scraped
- 1 cup white quinoa
- 1 1/2 cups unsweetened almond milk + extra to serve
- 2 tbsp roughly chopped pistachios
Preheat oven to 356F - 180C. In a bowl, add rhubarb, strawberries, maple syrup, and vanilla seeds. Toss to combine.
Place mixture on a baking sheet, along with the vanilla bean (for an easy cleaning, line the baking sheet with parchment paper - optional). Bake for 10 minutes or until just tender. Set aside to cool.
Meanwhile, place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste.
Transfer to a medium saucepan, cover with 2 cups water, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting, or until quinoa is tender and water is almost absorbed. Add almond milk and cook, stirring, for 5 minutes or until quinoa boils and thickens.
Divide porridge among serving bowls. Top with fruits and drizzle with pan juices. Sprinkle with pistachio. Serve with extra almond milk, if desired.
Recipe adapted from Coles magazine