Rosewater and Strawberry Quinoa Pudding with Vanilla Whipped Cream
A fresh and fruity pud, top with greek yoghurt instead of whipped cream for a summery breakfast!
By Sophie Michell, our Wellbeing Chef
Suitable for gluten-free and vegetarians
- 1 x 250g of Merchant Gourmet Simply Cooked Red & White Quinoa
- 4 tbsp of honey
- 1 tsp rosewater
- 400g of ripe strawberries
- 1 tbsp. of toasted, flaked almonds
- 200ml double cream
- 1 tsp of vanilla extract
- A handful of chopped pistachios
- A small handful of mint leaves
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1.Firstly, de-hull and quarter the strawberries, then mix the honey and rosewater together and mix with the strawberries too. Leave to macerate for 30 minutes, then mix in the quinoa.
2.Whip the cream to soft peaks with the vanilla extract, then spoon the quinoa/fruit salad into serving dishes and top with a dollop of whipped cream and then a sprinkling of almonds.
If having this for breakfast, I like to top it with full fat Greek Yoghurt.
How'd you get on?
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