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.
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.
Recipe adapted from Coles magazine