Macadamia Quinoa Porridge With Baked Rhubarb

Macadamia Quinoa Porridge With Baked Rhubarb

This macadamia quinoa porridge with baked rhubarb is just the healthy start you need to power up your day and boost your immunity during the cold and flu season. And oh my, it tastes heavenly…

With winter in full swing, it’s time to load up on seasonal foods that provide the nutrients our body needs to perform optimally. Enter the iconic Australian macadamia. This delectable nut will transform your dishes with its rich, buttery flavour and crunchy texture, and it has the highest amount of good fats of any nut. Packed with nutrients, this powerful nut is rich in heart-friendly monounsaturated fats, phytochemicals including free-radical fighting antioxidants that help maintain health and wellbeing, fibre for digestive regularity, and a load of other goodness including protein, vitamins and minerals. And even better, the high fibre and protein will keep you feeling fuller for longer. So set yourself, and your family, up for the best possible start to the day with this delicious gluten- and dairy-free porridge topped with tangy rhubarb.

Macadamia Quinoa Porridge With Baked Rhubarb

Gluten-free | Dairy-free

Serves: 4

Ingredients

  • Baked rhubarb
  • 1 tablespoon raw sugar
  • 2 tablespoon maple syrup
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon water
  • 1 bunch rhubarb, leaves and ends trimmed, cut into 4cm lengths

Porridge

  • 1 cup quinoa, rinsed, drained
  • 2 cups water
  • 1½ cups macadamia milk
  • 1/3 cup macadamias, roasted macadamia milk, extra to serve

Method

  1. Preheat oven to 180°C fan-forced. Line a baking tray with non-stick baking paper.
  2. In a large bowl, combine the sugar, maple syrup, vanilla bean paste and water. Add the rhubarb and mix well to coat. Transfer to the lined baking tray and bake in the oven for 10 minutes or until just tender, ensuring the rhubarb doesn’t collapse. Set aside to cool. Meanwhile, in a large saucepan combine the quinoa and the water and bring to the boil.
  3. Reduce the heat to low and cook, covered for 15 minutes or until the quinoa is tender and the water is absorbed. Add the macadamia milk and cook, stirring, for a further 5 minutes or until the quinoa boils and thickens.
  4. To serve, divide the quinoa porridge between bowls and top with the baked rhubarb, pouring over the juices. Sprinkle with the macadamias and serve with extra macadamia milk.

Recipe courtesy of Australian Macadamias

 

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