Rhubarb and Pistachio Quinoa Porridge



Recipe By Courtney Roulston

1½ cups quinoa, rinsed & drained

1½ cups milk

½ tsp  ground cinnamon

1 Tb  brown sugar

6 stalks rhubarb

½ tsp vanilla seed paste

¼ cup  caster sugar

500gm Gluten free Greek yoghurt

1Tb honey

½ cup pistachio nuts

½ cup almonds, chopped

Recipe By Courtney Roulston



Place the quinoa in a pot and cover with 3 cups cold water. Heat until it comes to a boil, reduce the heat to low and cook for 10 minutes.

Add the milk, cinnamon and sugar and cook, stirring for a further 10 minutes, adding a little water if the mixture looks dry.

Meanwhile place the rhubarb, vanilla, sugar & ¼ cup water into a pot. Place on a medium heat and cook for 10-12 minutes, or until the rhubarb is tender but still holding its shape. Remove from the heat and set aside.

To serve: spoon the warm quinoa into serving bowls. Top with the yoghurt, honey, cooked rhubarb and scatter with pistachio and almonds. Enjoy

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