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Strawberry Rhubarb Quinoa Pudding

This sweet-tart dessert brings out the delicious flavor of early Spring produce – strawberry and rhubarb.

Serves: 6 (Serving= 1 pudding)

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.