A healthy, new way to start your day, Peruvian Quinoa Porridge with Peaches combines nutrient-rich quinoa with fresh (or dried) fruit, milk, and spices, and served up drinkable style...
Prep time: PT10M
Cook time: PT12M
Total time: PT82M
4.8 stars (5 reviews)
gluten free breakfast, infused milk and quinoa, Peruvian breakfast, quinoa breakfast
- Add milk to saucepan. Gently bring almost to a boil (steaming). Add whole spices, and cover pan. Reduce heat to the lowest setting, and steep 60 minutes. Stir in sweetener of choice. Strain.
- While spices and milk are steeping, prepare the quinoa. Rinsing is key. This removes the starch and bitterness that is associated with it. Bring water to a boil, add quinoa and salt. Reduce to a simmer.
- Simmer quinoa until water is absorbed (check package instructions if available). My Bob's Red Mill Tricolor Organic Quinoa takes about 12 minutes. Remove from the heat, fluff with a fork, and cover until ready to serve.
- Your peaches are prepped while the quinoa is cooking. You should be ready to serve. Layer quinoa and fruit in a large mug or bowl. Reheat the milk if it's been in the refrigerator. Pour steaming hot infused milk over top. Sprinkle with a bit of cinnamon or fresh grated nutmeg as desired. Enjoy!