The quinoa in these puddings makes them a healthy version of tapioca pudding. You could use any flavorings you want, but it was rhubarb season so I wanted to use the last of my rhubarb for this. They make a great breakfast too, if you’re in the mood for a treat.
Strawberry Rhubarb Pudding
1 cup orange juice
1 1/4 cups water
1 1/2 cups quartered strawberries
1 cup chopped rhubarb
1/3 cup quinoa
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
zest of 1 lemon
Whisk a quarter cup of water with the cornstarch until it dissolves. Combine the rest of the water with the orange juice, quinoa, cinnamon, salt, sugar, rhubarb, and strawberries in a small saucepan. Cook for 20 minutes covered or until the quinoa puffs up. Add the vanilla and lemon zest. Add the cornstarch mixture and cook for another minute until thick. Remove from heat and divide into ramekins. Refrigerate a couple hours or until cold and set.