Quinoa porridge with roasted rhubarb and vanilla-honey labna
Prep 25min (+overnight standing time)Bake 55minMakes 6-8 serves
Quinoa porridge is currently the darling of the café menu. This one is a no-fuss baked version teamed with tangy rhubarb and a vanilla and honey-spiked labna, so you can enjoy this beauty without even leaving home.
- 300g (1½ cups) white quinoa
- 500ml (2 cups) boiling water
- 55g (¼ cup, firmly packed) brown sugar
- 1 cinnamon stick
- Toasted pistachio kernels, chopped, to serve
- 1½ vanilla beans, split and seeds scraped
- 390g (1½ cup) greek-style natural yoghurt
- ¼ cup honey
- 550g trimmed rhubarb (about 2 bunches), cut into 6cm lengths
- 110g (½ cup) raw sugar
- 375ml (1½ cups) milk
- To make the Vanilla labna, place the vanilla seeds (reserve the bean for the rhubarb), yoghurt and honey in a bowl and stir to combine evenly. Line a sieve with two layers of muslin cloth or a linen tea towel and place over a bowl. Spoon the yoghurt into the sieve, fold any overhanging cloth over to enclose the yoghurt. Refrigerate overnight (at least 8 hours) to drain.
- Preheat oven to 200ºC (180ºC fan-forced). To make the Oven-baked quinoa, combine the boiling water, brown sugar and cinnamon in a 1.5 litre capacity (6 cup) ovenproof dish. Cover with foil and bake for 30 minutes, stirring occasionally.
- Meanwhile, to make the Roasted rhubarb, rinse the rhubarb and shake off any excess water. Place in a bowl with the sugar and reserved vanilla bean and toss to combine. Transfer to an ovenproof dish just large enough to hold the rhubarb in a single layer and cover with foil.
- After the quinoa has been baking for 30 minutes, stir in the milk, cover and return to the oven with the rhubarb. Bake for another 20 minutes, stirring the quinoa 2-3 more times during baking.
- Remove the foil from the rhubarb and bake both for a further 5 minutes or until the quinoa is tender and porridge-like and the rhubarb is still holding its shape but tender when tested with a skewer.
- Immediately spoon the quinoa porridge into bowls, top with the rhubarb and pan juices, and a spoonful of labna. Sprinkle with pistachios and serve immediately.
- The rhubarb can be roasted up to 2 days before serving and kept in an airtight container in the fridge. Remove from the fridge about 1 hour before serving to bring to room temperature
- The vanilla and honey labna can be made up to 3 days before serving. Keep in an airtight container in the fridge.
This recipe is from Anneka's SBS Food online column, Bakeproof: Autumn Brunch
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.