Strawberry Rhubarb Quinoa Pudding


Nutrition Facts

Makes 6 Servings at 2/3 cup each
117 Calories per serving
1 g Fat
0 mg Cholesterol
24 mg Sodium
28 g Carbs
17 g Added Sugars
2 g Fiber
1 g Protein



  • 2 ¼ cups water
  • 1 ½ cups rhubarb, chopped
  • 1 cup strawberries, chopped
  • ⅓ cup quinoa
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • ¼ cup honey
  • ½ teaspoon lemon zest
  • 1 tablespoon cornstarch


Combine 2 cups of water in a medium saucepan with rhubarb, strawberries, quinoa, cinnamon, and salt. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until quinoa is tender (about 25 minutes). Stir in honey and lemon zest. Whisk cornstarch with remaining ¼ cup of water in a small bowl, then stir into quinoa mix. Simmer and stir constantly for 1 minute. Divide into 6 bowls and refrigerate until cool, then enjoy!

What Is Rhubarb?

Rhubarb is a vegetable with stems that are used in many desserts due to its rich tart flavor. The leaves, however, are poisonous and should not be consumed. Rhubarb is high in Vitamin K, which is good for bone and brain health. It is also high in several B-complex vitamins, which help keep you energized, and Vitamin A, which is great for eye health and helps prevents colds!