Peruvian · PANTRYHOP RECIPE
Emoliente de quinoa con canela
25 minutes · 4 servings · vegetarian
A gentle home version of Peru’s herbal street drink, made with quinoa.
Ingredients
Check you have the quantities below.
- 1/2 cup quinoa
- 6 cups water
- 1 cinnamon stick
- 4 thin slices ginger, sliced
- 1/4 cup barley flakes or oat flakes
- 2 strips lemon peel
- 2 tbsp honey or sugar
Let’s make it
- Toast the quinoa in a dry pot for 2 minutes, then add water, cinnamon, ginger, and lemon peel.
- Simmer uncovered for 15 minutes.
- Stir in barley or oat flakes and cook 5 more minutes.
- Strain if desired, sweeten, and serve warm.
- Adjust with extra hot water to make it more drinkable.
Keep the ginger light for a milder family version.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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