Week 14: Quinoa porridge
This Peruvian quinoa porridge ticked all the boxes of the Fun Food Trifecta – healthy, yummy and easy to make. The cinnamon quill, cardamon and cloves give it an amazing aromatic spice, perfectly balanced by the sweetness of the honey. As many Peruvians don’t have fridges, this porridge is made with evaporated milk, which gives it quite a rich flavour. If you prefer a more subtle flavour (and you don’t mind being a little less authentic) you could substitute the evaporated milk with regular milk. We found two recipes for this porridge – one with dried fruit and nuts and one without. I’m not sure which is the more traditional way to prepare this porridge but we opted to top it with toasted almond flakes, chopped dates and figs. Crackers also decided to add some currants to his. Mmm mmm – we will definitely be making this one again!
What you will need:
(Makes three serves)
- 1 cup quinoa
- 2 cups cold water
- 1 cinnamon quill
- 2 cloves
- 1/2 tsp ground cardamom
- 1/2 cup evaporated milk
- 2 tbsp honey
- 1/2 tsp ground cinnamon, to serve
- optional – chopped dried fruit and nuts of choice, to serve (we used a handful of toasted flaked almonds, 3 dates, 2 dried figs and a sprinkling of currants)
1. Rinse quinoa and add to a pot with 2 cups of cold water. Add cinnamon quill, cloves and cardamom.
2. Simmer, uncovered, for around 15 mins or until most of the water has evaporated.
3. Remove the cinnamon quill and cloves. Stir in the evaporated milk and honey. We used about 2 tbsp but you can add more if you prefer a sweeter porridge.
4. Top with ground cinnamon and dried fruit and nuts.
Join us on our journey!
This is the 14th of our ‘Around the World’ breakfasts. Each week we’ll be making something from a different country as part of our ‘Around the World in 18 Breakfasts’ series. Subscribe to our blog or follow us on Facebook or Pinterest to be part of the journey. Next stop: Sweden!