Strawberry Rhubarb Quinoa Porridge

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.

Strawberry Rhubarb Porridge
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)


  1. Wash hands with soap and water.
  2. 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.
  3. Stir in sugar and vanilla.
  4. 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.
  5. Serve warm, or refrigerate until cool.
  6. Top with vanilla yogurt if desired.
  7. Store leftovers in a sealed container in the refrigerator for up to 4 days.

Nutrition Information:

  • 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