HOW_Lift-Out_July-2016_Rhubarb-and-Strawberry-Porridge

Vegetarian

Roasted Rhubarb and Strawberry Porridge

30 May, 2017 . 0

The classic combination of rhubarb and strawberry come together in this warming protein-packed breakfast that is perfect for cold winter mornings.

Ingredients

Bunch rhubarb, cut to 5cm lengths
1-punnet strawberries
2 tbsp maple syrup
1 vanilla bean, seeds scraped
2 cups (500ml) water
1 cup Healthy Way quinoa, or quinoa flakes*
Pinch Himalayan salt
1½ cups milk (can be replaced with almond or coconut milk)
2 tbsp Healthy Way chia seeds
1 tbsp Healthy Way mixed seed & nuts powder, with goji berries
1 tbsp Healthy Life LSA mix, optional
2 tbsp pistachios, chopped, optional
To serve, extra milk and maple syrup

Method

Step 1.
Preheat oven to 180C. Place the rhubarb and strawberries on a baking tray. Combine maple syrup and vanilla and drizzle over. Bake for 10 mins or until just tender. Set aside to cool.

Step 2.
Combine the quinoa and 2 cups water in a large saucepan over high heat. Add a pinch of salt. Bring to the boil. Reduce heat to low. Cook, covered, for 15 mins or until quinoa is tender and water almost absorbed. Add the milk and cook, stirring constantly, for 5 mins or until quinoa boils and thickens. *If using flakes, there is no need to pre-cook.

Step 3.
Remove from heat and stir through the chia seeds, goji berry powder, and LSA powder, if using.

Step 4.
Divide porridge among serving bowls. Top with the rhubarb mixture and drizzle with pan juices. Sprinkle with pistachio. Serve with extra milk, if desired.

Serves 2