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. EnjoyReturn to Recipe Listing >