Source: Coles Magazine
Serves: 4 Prep 15 minutes Cooking 20 minutes
1 bunch rhubarb, trimmed, cut into 5cm lengths
250 g punnet strawberries, halved
2 tbsp dark agave syrup or Coles Finest Pure Canadian Maple Syrup
1 vanilla bean, split lengthways
1 cup (200g) Coles Brand Organic White Grain Quinoa, rinsed, drained
1 1/2 cups almond milk
2 tbsp pistachios, coarsely chopped
Almond milk, extra, to serve
- Preheat oven to 180°C. Place the rhubarb and strawberry on a baking tray. Drizzle with agave syrup or maple syrup and add the vanilla bean. Bake for 10 minutes or until just tender. Set aside to cool.
- Meanwhile, combine the quinoa and 2 cups (500ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes or until quinoa is tender and water is almost absorbed. Add the almond milk and cook, stirring, for 5 minutes or until quinoa boils and thickens.
- Divide porridge among serving bowls. Top with the rhubarb mixture and drizzle with pan juices. Sprinkle with pistachio. Serve with extra almond milk, if desired.