Creamy Quinoa Porridge with Rhubarb, Cherries and Hazelnuts

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.

Pantry Note
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.