A light, creamy, sweet and fragrant non-rice pudding from Peru. A gluten-free dessert with dairy alternatives included.
Course Breakfast, Dessert, Snack
Cuisine Peruvian
Keyword dairy, quinoa, vegetarian
Prep Time 3 minutesminutes
Cook Time 35 minutesminutes
Servings 4
Calories 565kcal
Ingredients
1cupwhite quinoa
2 to 3cinnamon sticks
3cloves
1 to 2star anise
1cupwater
2cupscoconut milk
⅔cupbrown sugar
1 to 2teaspoonsground cinnamonoptional
1teaspoonvanilla
1cupwhole milk
Instructions
Wash and strain the quinoa. Set aside.
In a pan and medium heat, char the cinnamon stick, cloves, and star anise.
Add the coconut milk and cold water. let this simmer together with the spices for 7 – 10 minutes. Cook uncovered. Taste to check if the spices need to be simmered for longer to have a more intense flavor.
Remove the spices.
Add in the washed quinoa. Cook these for 15 minutes or till most of the liquids have been absorbed by the quinoa. Stir often.
Turn the heat to low and add the brown sugar, cinnamon powder, and vanilla, slowly add the whole milk while stirring.
Take off the heat once the sugar has dissolved. Continue mixing till you get a creamy texture. Adding more milk as needed.
Serve warm or cold from the fridge for a chilled dessert.