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Greatest plates · Breakfast
Quinua con Leche, Canela y Manzana (Peruvian Quinoa Porridge)
A comforting Peruvian breakfast porridge of creamy quinoa simmered in milk with cinnamon and grated apple. Boosted with milk powder so each bowl delivers over 18 g of protein to start the day right.
Serves 4Prep 10 minCook 30 minBreakfastquinoa & milk
Containsdairy
Protein 19%Carbs 53%Fat 28%
About 392 kcal a serve — 19 g protein, 52 g carbs, 12 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Rinse the quinoa
prepRinse the quinoa under cold running water for about a minute until the water runs clear, then drain. This removes the bitter saponin coating.
At the sinkprep →
1 min
Combine milk and quinoa
combineIn the saucepan, whisk 40 g milk powder into the full-cream milk until smooth. Add the drained quinoa, 2 cinnamon quills and a pinch of salt.
In the saucepancombine →
medium pot
Simmer the quinoa
cookBring to a gentle simmer over medium heat, then lower the heat. Cook, stirring often so it doesn't catch, for about 20 minutes until the quinoa is tender and the little grains show their curly germ.
20 min, low
Add apple and sweeten
cookStir in 1 grated apple, the caster sugar and the vanilla. Simmer a further 8–10 minutes until thick and creamy. Fold in the diced apple in the last 2 minutes so it stays a little crisp.
In the saucepanfinish →
10 min
Serve
serveDiscard the cinnamon quills. Spoon the porridge into 4 bowls and dust with ground cinnamon. Serve warm.
In the bowlsserve →
4 bowls
Cook's noteFor a dairy-free version use soy milk and soy milk powder to keep the protein up. Loosen with a splash of milk if it thickens on standing.
Estimated per serve
392 kcal · 19 g protein · 52 g carbs · 12 g fatestimates, within ~10%
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