Strawberry Rhubarb Quinoa Porridge

Strawberry Rhubarb Quinoa Porridge
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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 1/4 cups water, divided
  • 2 cups rhubarb, chopped, fresh or frozen
  • 1 cup strawberries, chopped, fresh or frozen
  • 1/3 cup uncooked quinoa or whole grain hot cereal of choice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 Tablespoon corn starch
  • 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 1/4 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.

Nutrition Information:

  • Serving Size (1/6 of recipe):