Quinoa Porridge with Roasted Rhubarb and Strawberries (Gluten Free and Vegan)

Quinoa Porridge with Roasted Rhubarb and Strawberries - A perfect breakfast and brunch recipe! Gluten free and vegan – NotEnoughCinnamon.com

Strawberry + rhubarb. It’s definitely not a new combination and yet, it never gets old. These two fruits just belong together, the sweetness of one balancing the tartness of the other. If you’ve already tried them together in any dessert, you know what I’m talking about! But have you tried ROASTING them? Oh gosh! It seriously takes things to the next level!

Quinoa Porridge with Roasted Rhubarb and Strawberries - A perfect breakfast and brunch recipe! Gluten free and vegan – NotEnoughCinnamon.com

To be completely honest with you, I wasn’t going to roast the fruits at first.  I thought it was just an unnecessary step, just to make the recipe sound a bit fancier. Plus I have slight laziness tendencies, especially on a Sunday morning…. But it would have been a BIG MISTAKE! Roasted strawberry + rhubarb taste amazing. Seriously, amazing. It intensifies the flavor and make them even more irresistible.

I considered eating the whole thing for breakfast, and call it a day. Bye bye quinoa porridge. But then, I came back on earth and remembered that I actually really wanted to try this porridge. I really like different/unique/weird-sounding food so I really had to give this recipe a go. If you like quinoa, you’re gonna love this alternative to oatmeal. It’s filling, super tasty and healthy, as any good breakfast should be!

Quinoa Porridge with Roasted Rhubarb and Strawberries - A perfect breakfast and brunch recipe! Gluten free and vegan – NotEnoughCinnamon.com

Quinoa Porridge with Roasted Rhubarb and Strawberries

51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Serving Size: 1/4th

Quinoa Porridge with Roasted Rhubarb and Strawberries

Cal: 264 - Protein: 8.8g - Fat: 5.9g - Carbs: 45.9g - Fiber: 7g - Sugar: 10g
WW Old Points: 5 pts - Points+: 7 pts

Ingredients

  • 1 bunch rhubarb (about 10 stalks), trimmed, cut into 2 inch. - 5 cm lengths
  • 1/2 lb - 250 g fresh strawberries, hulled and halved
  • 2 tbsp real maple syrup
  • 1 vanilla bean, split lengthways and scraped
  • 1 cup white quinoa
  • 1 1/2 cups unsweetened almond milk + extra to serve
  • 2 tbsp roughly chopped pistachios

Directions

  1. Preheat oven to 356F - 180C. In a bowl, add rhubarb, strawberry, maple syrup and vanilla seeds. Toss to combine. Place mixture on a baking sheet, along with the vanilla bean (for an easy cleaning, line the baking sheet with parchment paper - optional). Bake for 10 minutes or until just tender. Set aside to cool.
  2. Meanwhile, place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. Transfer to a medium saucepan, cover with 2 cups water, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting, or until quinoa is tender and water is almost absorbed. Add almond milk and cook, stirring, for 5 minutes or until quinoa boils and thickens.
  3. Divide porridge among serving bowls. Top with fruits and drizzle with pan juices. Sprinkle with pistachio. Serve with extra almond milk, if desired.

Notes

Recipe adapted from Coles magazine

http://notenoughcinnamon.com/2015/08/05/quinoa-porridge-with-roasted-rhubarb-and-strawberries-gluten-free-and-vegan/

Quinoa Porridge with Roasted Rhubarb and Strawberries - A perfect breakfast and brunch recipe! Gluten free and vegan – NotEnoughCinnamon.com
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Breakfast / Brunch Clean Eating Dairy Free Gluten free Recipes Refined Sugar Free Summer Recipes Under 300 cal Vegan Vegetarian
8 Comments
  1. I love the idea of this recipe, and will definitely look for rhubarb, but I don’t think I’ve seen it in my local grocery stores. If it’s a springtime offering, I’ll probably have to wait until 2017 to try this!

    1. Hi Susan! If you can’t find rhubarb you could use more strawberries or another fruit like peach! Why will you have to wait until 2017 for Spring? Are you going on a world trip again?

      1. Yes, Marie, we’re going on another world cruise. My youngest sister and her husband will be on it, too (like last time). You know me too well!
        I really like the idea of using peaches, which just happen to be good right now. Thanks for the suggestion.

          1. Panama Canal, French Polynesia, New Zealand, Australia (including Sydney), Indonesia, Hong Kong, Vietnam, Thailand, Sri Lanka, Egypt, Israel, Spain, Portugal. That’s what I remember off the top of my head. I think Dubai also (not looking forward to that, particularly). I could put you on my list of people to receive our trip updates if you want.

      2. Hi Marie! We tried this for breakfast today, using peaches in place of the rhubarb and really enjoyed it. Because it is still very hot around here, we’re going to try it cold for the other two servings. I added some vanilla whey protein to the porridge (when I added the almond milk), which gave it the protein boost I wanted. This recipe is definitely a keeper. Actually we had your Easy Lentil & Bell Pepper Salad for lunch (I subbed jicama and carrots for the bell peppers because we don’t do bell peppers well). Just a Marie kind of day! 🙂

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