Quinoa Porridge (Peruvian Quinoa Breakfast Porridge)

About This Recipe

Quinoa porridge, sometimes called quinua atamalada or simply a milk-based quinua breakfast, draws on quinoa's ancient role as a staple grain of the Andes, where it's been cultivated for thousands of years. Simmered slowly in milk with warm spices like cinnamon and clove, quinoa transforms from its usual savory-side-dish role into a creamy, comforting breakfast porridge, popular across Peru and increasingly internationally as quinoa's nutritional profile has gained global attention. The technique that matters is rinsing the quinoa thoroughly before cooking to remove its natural saponin coating, which can otherwise impart a slightly bitter, soapy taste to the finished porridge. Simmering gently in milk (or a milk-water combination) with cinnamon and clove for 20 to 25 minutes allows the quinoa to fully soften and release some of its starch, thickening the porridge into a creamy consistency similar to oatmeal. Served warm with a drizzle of honey and perhaps some fresh fruit, quinoa porridge is nutritious, protein-rich Andean breakfast food -- a modern take on an ancient grain that's become one of Peru's most internationally recognized culinary exports.

Ingredients

Serves 4

• 1 cupquinoa(rinsed thoroughly)
• 3 cupswhole milk
• 1 cupwater
• 1cinnamon stick
• 2whole cloves
• 0.33 cupsugar(or honey)
• 0.25 tspsalt
• 0.25 cupfresh fruit(for topping, optional)
• 2 tbsphoney(for drizzling)

Instructions

1. 1

   Rinse the quinoa

   Rinse quinoa in a fine-mesh strainer under cold water for a full minute to remove its natural bitter coating.

2. 2

   Combine and simmer

   Combine rinsed quinoa, milk, water, cinnamon stick, and cloves in a pot. Bring to a gentle boil, then reduce to a simmer.

3. 3

   Cook

   Simmer uncovered, stirring occasionally, for 20-25 minutes until the quinoa is fully tender and the mixture has thickened to a creamy porridge consistency.

4. 4

   Sweeten

   Stir in sugar or honey and salt in the last 5 minutes of cooking.

5. 5

   Remove spices

   Remove the cinnamon stick and cloves.

6. 6

   Serve

   Ladle into bowls, top with fresh fruit if desired, and drizzle with honey.

Variations

• •

  Use coconut milk instead of dairy milk for a dairy-free version with a subtle tropical flavor.

• •

  Add raisins or dried apricots during cooking for extra natural sweetness and texture.

• •

  Top with toasted almonds or walnuts for added crunch and protein.

Storage

Refrigerate up to 4 days in an airtight container; it thickens considerably when chilled. Reheat gently over low heat, adding a splash of milk to loosen it back to a creamy consistency.

Frequently Asked Questions