Strawberry Rhubarb Quinoa Porridge
Strawberries are an excellent source of vitamin C and a good source of potassium. Store strawberries in the refrigerator, rinse under running water just before serving.
Yield: 6 servings
- 2 ¼ cups water, divided
- 2 cups rhubarb (fresh or frozen), scrub fresh rhubarb with clean vegetable brush under running water, chopped
- 1 cup strawberries (fresh or frozen), gently rub fresh strawberries under cold running water, chopped
- ⅓ cup uncooked quinoa or whole grain hot cereal of choice
- ½ teaspoon ground cinnamon
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 Tablespoon cornstarch
- vanilla yogurt (optional)
- Wash hands with soap and water.
- In a medium saucepan, combine 2 cups water, rhubarb, strawberries, quinoa, and cinnamon. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook about 25 minutes or until the quinoa is tender.
- Stir in sugar and vanilla.
- In a small bowl, whisk cornstarch with the remaining ¼ cup water. Stir into the quinoa mixture, return to a simmer and cook, stirring constantly, for 1 minute.
- Serve warm, or refrigerate until cool.
- Top with vanilla yogurt if desired.
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
- Serving Size (1/6 of recipe):
- Calories 90
- Total Fat 0.5g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Total Carbohydrates 23g
- Fiber 2g
- Total Sugars 11g, includes 8g Added Sugars
- Protein 2g
- Vitamin D 0%
- Calcium 4%
- Iron 6%
- Potassium 4%
Nutrition Software Used:
ESHA Food Processor