Where it comes from
Quinoa pudding is a traditional Peruvian dessert that highlights the ancient grain's versatility in both savory and sweet applications. This dish reflects Peru's rich agricultural heritage and the growing global appreciation for quinoa's nutritional benefits. Surprisingly, quinoa was once considered sacred by the Incas, earning it the title 'mother grain' due to its importance in their diet.
On the Palate
How it's made
5 steps · Show ↓25 min active · 5 min waiting
How it's made
5 steps · Show ↓- 12 min
Rinse 1 cup of quinoa under cold water in a fine-mesh colander for 15 seconds to remove any bitterness. Let it drain completely before transferring it to a medium-sized pot.
- 220 min
Pour 4 cups of milk into the pot with the quinoa. Bring the mixture to a gentle simmer over medium heat, stirring every few minutes. Continue cooking until the quinoa is soft and the milk is mostly absorbed, about 20-25 minutes.
Watch outStir regularly to prevent the milk from scorching at the bottom of the pot.
- 32 min
Once the quinoa is cooked, stir in 1/4 cup of maple syrup, 1/2 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, and a pinch of salt. Mix well to combine the flavors evenly.
- 40 min
Turn off the heat, cover the pot, and let the pudding sit for at least 5 minutes to allow the flavors to meld together. This resting period also helps the pudding thicken slightly.
- 51 min
Serve the quinoa pudding warm, or chill it in the refrigerator if you prefer it cold. Top with fresh berries or diced fruit for added texture and flavor, if desired.
