Quinoa Strawberry Rhubarb Bake

Since I’m attempting to reduce my dairy and gluten intake, I modified my strawberry rhubarb crisp recipe to meet those requirements.  When I told Cody I was using quinoa instead of oatmeal, he wisely left the kitchen, rather than show his skepticism 😉

Once he actually tasted my creation, he admitted it was pretty good.  The quinoa doesn’t crisp like oatmeal does, but it does taste pretty good. It turned out more like a pudding or custard (I’ve never actually had custard, so take that opinion with a grain of salt)… it was really supposed to be a crisp instead.  If you’re ok with dairy, replace the coconut oil below with the same amount of melted butter.

Quinoa Strawberry Rhubarb Bake

Heavily adapted from Whole Living, via Cooking Sugar


  • 8 oz (1 cup) strawberries, hulled & quartered
  • 8 oz (1 cup) rhubarb, cut into 1/2 inch pieces
  • 1/2 c + 1/4 c sugar
  • 1 tb cornstarch
  • 1/4 tsp salt
  • 3/4 c quinoa
  • 1 1/2 c water
  • 1/2 tsp cinnamon
  • 1/4 c flour (use Better Batter to make it gluten free)
  • 1/4 c coconut oil, melted


  • Heat water to boiling in medium saucepan
  • Rinse quinoa in a fine sieve (rinse it really well- the hulls are bitter).  Add quinoa and cinnamon to boiling water.  Reduce heat & simmer for 20 minutes, or until all the water has been absorbed
  • In a medium bowl, combine strawberries, rhubarb, 1/2 c sugar, cornstarch & salt. Pour into an 8 inch baking dish
  • In a large bowl, combine cooked quinoa, flour, coconut oil, and 1/4 c sugar.  Stir until combined- it’ll make a thick paste.  Spread over fruit
  • Bake at 375 for 45 minutes, or until juices are bubbling & topping is golden brown

2 thoughts on “Quinoa Strawberry Rhubarb Bake

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