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Vanilla bean quinoa porridge with roasted rhubarb and yoghurt

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings

Ingredients

  • 1 cup (200g) quinoa
  • 3 cups (750ml) water
  • 1/2 cup (125ml) milk
  • 2 tablespoons brown sugar
  • 1 tsp vanilla bean paste
  • 1/4 cup (60ml) maple syrup
  • Tamar Valley Greek Style Yoghurt, to serve

Roasted rhubarb

  • 1 bunch rhubarb, ends trimmed, cut into 5cm lengths
  • 1 tbs caster sugar
  • 2 tbs orange juice
  • 1 tbs orange zest

Method

  • 1
    Preheat oven to 180C.
  • 2
    To make the roasted rhubarb, line a baking tray with baking paper. Arrange rhubarb over tray and sprinkle with sugar, orange juice and orange zest. Bake for 10 minutes or until just tender. Remove from oven. Set aside on the tray to cool slightly.
  • 3
    Meanwhile, combine quinoa and water in a large saucepan. Place over high heat; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is tender and water absorbed. Add milk, sugar and vanilla and stir to combine. Cook for 5 minutes or until tender. Remove from heat.
  • 4
    Spoon porridge among serving bowls. Top with yoghurt, rhubarb and drizzle with rhubarb juices and maple syrup.

Source: taste.com.au

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