Strawberry Rhubarb Quinoa Pudding

Strawberry Rhubarb Quinoa Puddingstrawberry-rhubarb-quinoa-pudding.jpg
This sweet-tart dessert brings out the delicious flavor of early Spring produce – strawberry and rhubarb.

gluten-free-icon.gif Gluten Free

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Ingredients
Pudding

  • 2 cups water
  • 1 ½ cups chopped rhubarb (fresh or frozen)
  • 1 ½ cups chopped strawberries
  • ⅓ cup uncooked quinoa
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ¼ cup sugar
  • ¼ cup granulated Splenda®
  • ½ teaspoon lemon zest
  • 1 Tablespoon cornstarch
  • ¼ cup water

Topping

  • 1 – 5.3 ounce container nonfat plain Greek yogurt
  • 1 tablespoon granulated Splenda®
  • 1 teaspoon vanilla extract
  • ⅓ cup chopped strawberries

Directions

  1. In a medium saucepan, combine water, rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil over high heat, reduce heat and simmer for 25 minutes.
  2. Stir in sugar, Splenda® and lemon zest. Whisk cornstarch with ¼ cup cold water in small bowl. Stir into quinoa mixture, return to a simmer, and cook for 1 minute, stirring constantly.
  3. Remove from heat, and divide evenly into 6 – 1 cup serving bowls. Refrigerate for at least one hour.
  4. Before serving. Mix yogurt, Splenda®, and vanilla extract in a small bowl. Top each pudding with about 2 Tablespoons of yogurt, then with 1 Tablespoon chopped strawberries.

Serves 6

Nutrition Information
Per pudding
Calories: 110
Total Fat: 1 g
    Saturated Fat: 0 g
Sodium: 60 mg
Total Carbohydrate: 22 g
    Dietary Fiber: 2.5 g
Protein: 5 g