Quinoa with Milk
A traditional version of quinoa with milk can be made following the instructions for classic rice pudding, and you'll be surprised how delicious it is. However, I'm sharing this slightly different recipe.
You can add raisins, chopped mango, strawberries, blackberries or raspberries, a little bit of Port wine, dried cherries, prunes… anything you fancy, so you'll have a new dessert every time you make it.
Sometimes I serve my quinoa with milk with a tablespoon or two of jam or compote made from goldenberries or elderberries. Other times I add some chopped dried apricots, which are one of my favorite ingredients in quinoa with milk. Sometimes I opt for white chocolate, but a little Nutella will leave you amazed by the result.
- 1 cup of washed quinoa
- 2 cinnamon sticks
- 4 cloves
- 4 sheet peppers
- Lemon peel (optional)
- 3 cups of water
- 2 cups of evaporated milk
- 1 cup of whole milk
- 1 cup of sugar
- 1 teaspoon of vanilla
- 2 teaspoons of ground cinnamon
- In a pot, combine the quinoa, cinnamon, cloves, allspice, and lemon peel. Add water and cook the quinoa for 20 minutes over medium heat, stirring occasionally. Discard the lemon peel.
- Add the evaporated milk and whole milk. Stir in the sugar. Continue cooking, stirring constantly, until the quinoa is very creamy, about 20 minutes more.
- Add the vanilla and cool to room temperature.
- Discard the spices and pour the pudding into individual containers or one large one.
- Sprinkle with cinnamon powder and serve at room temperature (although I love it ice cold).
