1 cup white quinoa
2 cups water
pinch of salt
2 cm piece cinnamon stick
1½ cups milk
2 large ripe bananas, peeled and chopped
3 tablespoons condensed milk
1 teaspoon vanilla extract
1 x 400 gram tin cherries in syrup
4 long stalks rhubarb, cut into 6 cm pieces
finely grated zest and juice of 1 orange
3 tablespoons brown sugar
½ cup hazelnuts, toasted and roughly chopped
thick yoghurt or crème fraîche to serve
Porridge: Put the quinoa, water, salt and cinnamon stick in a saucepan and bring to the boil.
Cover and cook over a very low heat for 15 minutes, stirring occasionally. Uncover and continue cooking until all the water has evaporated.
Put the milk, bananas, condensed milk and vanilla extract in a food processor and process until combined. Add to the quinoa and cook over a low heat for 5-7 minutes until the mixture is thick and creamy, stirring frequently. Be careful as the mixture will spit and pop as it thickens.
Topping: Drain the cherries and reserve 1/3 cup of the syrup.
Put the rhubarb, orange zest and juice, brown sugar and the reserved cherry syrup in a sauté pan just big enough to hold the rhubarb in one layer. Cover and simmer until tender but not collapsing. Carefully transfer the rhubarb to a flat dish and cook the pan juices until the syrup thickens. Add the drained cherries and pour over the rhubarb. Cool, cover and refrigerate.
To serve: Divide the porridge between serving dishes and top with the rhubarb and cherries. Add spoonfuls of yoghurt and sprinkle with the hazelnuts.
Cook’s tip: The porridge can be made 2–3 days ahead and kept covered in the refrigerator. Reheat in the microwave or in a saucepan when needed.
Quinoa: (pronounced ‘KEEN-wah’). This ancient grain, native to the Americas, is dubbed a supergrain as it’s considered a complete protein. When cooked it expands to 4 times its volume. With a delicate flavour it can be used in sweet and savoury dishes and eaten hot or cold. Available from good supermarkets, health food and specialty food stores.