Quinoa de leche




A little history for you.
For thousands of years the Incas cultivated and consumed quinoa as part of their daily sustenance in the Andes of South America. Quinoa is a complete protein, it has all the amino-acids {like meat}, it's high in fiber, and an excellent source of potassium, phosphorus, magnesium, folic acid, and even calcium.

I am not sure if the Incas were aware of the nutritional value of this amazing food but my mom sure is, hence I grew up eating it in salads, soups, and even as a warm dessert-like drink that tastes extra yummy on cold winter days. 

Seeing how Mother Nature decided to dump snow on us ALL DAY yesterday, it seemed fitting to Skype with my mom as I made her recipe, and now I decided to share it with you. Raise your quinoa de leche cup in hopes of less snow and more flowers, less winter and more spring. 
Cheers!

Quinoa de Leche

1/2 cup of quinoa
3 cups of water
1 cinnamon stick
3  whole cloves 
2 cups of milk {I used soy milk}
1/4 tsp of vanilla extract
2-3 tbsp of brown sugar

Put the quinoa, cloves, cinnamon and water in a small pot and set on high for 30 to 40 minutes until cooked {the grain will be big and soft and most of the water will be gone}. Do not let it dry.
Add the milk, vanilla, and sugar. Bring to a boil for a minute or two.
Serve hot.

Makes 4 servings

Optional: To make the recipe a bit sweeter add a splash of half and half along with the milk.







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