Creamy Quinoa Porridge with Rhubarb, Cherries and Hazelnuts

Creamy Quinoa Porridge with Rhubarb, Cherries and Hazelnuts

This gluten-free porridge can be made 2–3 days ahead and kept covered in the refrigerator. Reheat in the microwave or in a saucepan when needed.

Serves 4

Photography by Manja Wachsmuth
From issue #36
June 9, 2016
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$34.95

Subscribe