Quinua con Leche

Nutrition · per serving

Steps

1. 1

   Rinse the quinoa under cold running water in a fine sieve for 1-2 minutes, rubbing the grains with your fingers, until the water runs clear and the bitter surface coating is removed. Set aside.

   120 g white quinoa, rinsed very well
2. 2

   In a medium saucepan, combine the quinoa, water, milk, cinnamon stick, raisins, brown sugar, vanilla extract, and salt. Stir well and place over medium heat until the mixture just reaches a gentle simmer.

   120 g white quinoa, rinsed very well300 ml water500 ml full-fat milk1 cinnamon stick40 g raisins35 g brown sugar5 ml vanilla extract1 pinch fine salt
3. 3

   Lower the heat to medium-low and cook gently for 16-18 minutes, stirring often and scraping the bottom of the pan so the milk does not catch. The porridge is ready when the quinoa grains look translucent with their little tails visible and the mixture is creamy but still slightly loose; it will thicken more as it rests.

   120 g white quinoa, rinsed very well300 ml water500 ml full-fat milk1 cinnamon stick40 g raisins35 g brown sugar5 ml vanilla extract1 pinch fine salt
4. 4

   Remove from the heat, discard the cinnamon stick, and let the quinua con leche rest for 3 minutes. This short rest helps the grains finish absorbing liquid and gives the porridge its classic silky texture.

   1 cinnamon stick
5. 5

   Spoon into 2 bowls and dust lightly with ground cinnamon. Serve warm.

   1 g ground cinnamon

Origin & History

Quinua con leche is a homestyle Andean adaptation of milk-based sweet porridges and puddings found across Latin America. In Peru, quinoa has been cultivated for centuries in the highlands, and this dish reflects the ingredient's deep cultural importance while combining it with pantry staples such as milk, cinnamon, and raisins.