Back to our recipes

Rosewater and Strawberry Quinoa Pudding with Vanilla Whipped Cream

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

  • Serves 4

  • 30 minutes

  • 2 pans

  • Beginner

Suitable for gluten-free and vegetarians

Quinoa Red & White

Ingredients

To serve

  • A handful of chopped pistachios
  • A small handful of mint leaves

Instructions


Deprecated: wp_make_content_images_responsive is deprecated since version 5.5.0! Use wp_filter_content_tags() instead. in /var/www/html/wp/wp-includes/functions.php on line 4777

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?

If it turned out well, why not take a quick snap of your masterpiece and share the love? Remember to tag us!

Got any suggestions or improvements or tips? Let us know!

Also featured in...

Related Recipes