Ingredients
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Quinoa:
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1 cup of Quinoa
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2 cup of Coconut milk
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2 cup of Water
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Spices:
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1 pinch of Salt
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1 Vanilla pod
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1 stick Cinnamon
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4 peppercorns Pimento
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2 Clove
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Additions:
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a handful of Raisins
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1 handful of Pine nuts
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1 handful of Walnut
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1 Fresh figs
Directions
Quinua con Leche is a traditional Peruvian quinoa-based dish made with milk. It is nutritious and simple to prepare a dessert or a sweet breakfast option akin to rice pudding. It is well-liked not just in Peru but also in other Andean nations like Bolivia and Ecuador, where quinoa is seen as a significant element of the traditional cuisine.
Quinoa has been around since the Inca civilization, which referred to it as the ‘mother of all grains’. Historically, quinoa has been a staple food for people living in the highlands of Peru and Bolivia because it’s well adapted to the harsh climate of the Andes.
Quinoa is packed with protein, fiber, iron, and a whole host of vitamins. While the traditional Quinua con Leche is typically made with sugar and milk, we are going to create a healthier and even tastier version using coconut milk, nuts and dried fruits. You can top this dish with fresh seasonal fruits like figs for an extra touch.
You can enjoy Quinua con Leche either warm or chilled.
Bon Appétit!
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Steps
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1
Done
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Combine water and one tablespoon of coconut milk, then add cinnamon, allspice and cloves. Slice the vanilla pod in half lengthwise, scrape out the seeds with a knife, and add them to the milk along with the pod itself. Bring the liquid with spices to a boil, reduce the heat to low and cook for 10 minutes. Remove the spices from the mixture and set aside. |
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2
Done
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Give the quinoa a good rinse and add it to the hot liquid where the spices were cooked. |
