Quinua con leche y canela
Creamy quinoa porridge with warm milk, cinnamon, and a spoonful of honey. Nourishing, ancient, and exactly what a slow Peruvian morning needs.
Method
01
Rinse the quinoa.
Rinse quinoa under cold water in a fine mesh strainer for 30 seconds — this removes any bitter saponins coating the seeds.
02
Cook.
Combine quinoa, milk, water, cinnamon stick, and salt in a medium saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 15–18 minutes, stirring occasionally, until the quinoa is tender and the liquid has thickened to porridge consistency.
Note. Add more milk if it thickens too quickly.
03
Finish and serve.
Remove the cinnamon stick. Stir in honey and vanilla. Spoon into bowls and finish with a drizzle of honey and a pinch of cinnamon.
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