Quinua con Leche

Ingredients

Instructions

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.

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.

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.

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.

5. 5

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

Nutrition per serving

Notes

• •For a looser breakfast-style porridge, stir in 30-60 ml extra hot milk just before serving.
• •If you prefer sweeter quinua con leche, increase the brown sugar to 45 g.
• •A strip of lemon or orange peel can be simmered with the cinnamon stick for extra aroma, then removed before serving.
• •Leftovers keep refrigerated for up to 2 days; reheat gently with a splash of milk to loosen.

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