Preheat oven at 400 degree Fahrenheit. Place the sliced rhubarbs on a cookie sheet and drizzle 1 tbsp. maple syrup over the slices. Bake for 3-5 minutes or until rhubarbs are soft. Once baked take out the cookie sheet and let it cool.
In a blender combine banana, baked rhubarbs and almond milk. Blend it smooth.
In a bowl pour the blended rhubarb and toss in cooked quinoa. Add chia seeds and the rest of the maple syrup. Mix well and chill in the freezer for 5 minutes.
Take the bowl out and garnish with slivered almond and hemp seeds. Enjoy!
Notes
For me the sweetness was perfect but feel free to add more sweetener as per your palate.
This recipe can be made with leftover cooked quinoa.