Peruvian · PANTRYHOP RECIPE
Quinua con leche
35 minutes · 4 servings · vegetarian
A common Peruvian breakfast adapted from traditional quinoa porridge methods.
Ingredients
Check you have the quantities below.
- 1 cup quinoa, rinsed
- 4 cups milk
- 1 cup water
- 1/4 cup sugar
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1/3 cup raisins
- 1/4 tsp pinch of salt
Let’s make it
- Bring the quinoa, milk, water, cinnamon, and salt to a simmer in a pot.
- Cook gently, stirring often, until the quinoa is tender and the mixture is creamy, about 20 minutes.
- Stir in sugar, vanilla, and raisins. Simmer 2 more minutes.
- Remove the cinnamon stick and serve warm.
Add extra milk at the table for a softer porridge.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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