- For the Quinoa Pudding:
- 2 cups + 1/2 cup Unsweetened Almond Milk
- 1 tbs Coconut Oil
- 1 cup dry Quinoa, rinsed
- 1 tbs Flaxseed, ground
- 1/4 tsp Salt
- 1 tsp vanilla extract
- 1/2 tsp Rosewater
- Half stick of Cinnamon (or 1 tsp ground)
- 1/4 cup Demerara Sugar
- For the Rhubarb Sauce:
- 3 long stalks of Rhubarb, diced (about 1 1/2 cups)
- 2 tbs Agave Nectar
- 2 tbs Demerara Sugar (I like combining sweeteners to give more depth to the flavor, but you can use just agave nectar if you prefer)
- 2 tbs Water
- 1/2 tsp Rose Water
- 1/2 a small Beet, minced (optional)
- For the topping:
- 3/4 cup Vegan Yogurt mixed with 1 tbs Agave Nectar
Combine all the rhubarb ingredients in a small saucepan. Stir occasionally and cook uncovered with low heat until the rhubarb breaks down and sauce thickens, about 25 minutes.
In a separate pot, bring 2 cups of almond milk and the coconut oil to a boil. Add the quinoa and simmer covered for 15 minutes or until tender. (You’ll know it is done when it becomes more translucent and has a little white ‘tail’ that unravels).
Stir in the flax, salt, vanilla, rosewater, cinnamon and demerara sugar. Cook uncovered for another 15 minutes, stirring occasionally. Add 1/4 to 1/2 cup additional almond milk to achieve the consistency you like.
When the pudding and the rhubarb sauce are cool, carefully layer in 4 parfait glasses. I actually was too liberal with my rhubarb sauce and ran out before I got to my fourth serving, so shoot for slightly thinner red stripes. The glass should be mainly quinoa pudding with the sauce as an accent.
Top with sweetened yogurt and patriotic sprinkles!
Read the blog post where this recipe originally appeared.