My friend M once gave me a packet of quinoa for Christmas and it sat on the pantry shelf for the longest time. I would occasionally glance at it and talk to it. “I know I’m ignoring you but I don’t know what to do with you” I’d say to it like a parent to an unruly teenager on at least on 5 or 6 occasions and then I’d shut the cupboard door like I was the parent shutting the bedroom door on this grounded teen. All I knew was how to pronounce it, keen-wa if you’re curious ( pronounced a bit like Joaquin Phoenix backwards but without the beard and strange behaviour). I had hoped that something would come along to inspire me to make something with it. And like magic it did in the form of a Peruvian cooking class. I’m ashamed to admit that I never knew that quinoa originated in the Andean mountain region so the quinoa probably had no idea what I was saying to it in English 
.
Royal White Quinoa
I thought that it was close to couscous and was a fluffy grain that would go well with a stew or a tagine. It could most certainly but Peruvians also look to it as a substitute for rice too. It’s high in protein and gluten free and when I was shown how to make a sweet porridge version that could be used as a substitute for porridge in the morning or rice pudding as a dessert I was delighted. Although I am not particularly gluten intolerant I liked it for the texture and the fact that it doesn’t weigh you down like rice can. In fact Mr NQN who doesn’t like risotto, liked the pumpkin risotto made with quinoa.
I hate it when breakfast weighs me down (and it often does which is why I skip it a lot of the time) and also as a dessert, it’s relatively light especially if you’ve preceded it with several courses of food. I made this one lazy weekend morning and we loved it so much that we had it for that evening for dessert. And aren’t the bowls cute? They’re a birthday gift from my wonderful friend The Second Wife!
So tell me Dear Reader, is there an ingredient that you just don’t know what to do with?
Sweet Quinoa Porridge
Adapted from Chef Saravia from A Taste of Peru
Serves4
- 250grams quinoa (I used Olive Green Organic s Royal White Quinoa)
- 50g /1.7 ozs. currants
- 1 cinnamon quill
- 3 cloves
- Orange skin 2 segments
- 375ml can evaporated milk (light is fine)
- 200ml sweetened condensed milk
- 50g /1.7 ozs. dried shredded coconut
- 1 teaspoon nutmeg
1. In a heavy based pot bring 4.5 cups of water to the boil and add currants, cinnamon, cloves and orange skin. Turn the heat down to a low simmer and stir in quinoa. Place lid on the pot and book for about 20 minutes on a very low heat until the water has been absorbed.
2. Once the quinoa is cooked (it should have a little texture to it but it should not be hard), add evaporated milk and sweetened condensed milk and cook for 5 minutes on a low heat making sure that it doesn’t catch or burn (low heat and constantly stirring helps in this regard). Add coconut and then serve warm or chill and serve.
If you enjoyed this post, why not share it with your friends?
What is NQN up to now?
NQN on Facebook
RSS
57 Comments | Add your own
Hmm I think I know exactly what you mean…I’ve had a few ingredients I bought thinking I’ll need, but then didn’t know what to use them for: adzuki beans (there’s only so much sweet red bean paste you can eat), and TVP (textured soy protein)to name a couple!
I love quinoa…new to it as of last fall. I have been looking for sweet ways to use it in a salad, so I’m happy to see it as a breakfast porridge. I had a recent post & recipe on Quinoa Tabouleh. Thanks for sharing…I’m bookmarking now!
A deliciously healthy pudding! It changes from the usual rice pudding…
Cheers,
Rosa
lol! This post is hilarious and I had the same feeling many moons ago, but when you’re gluten intolerant, quinoa soon becomes your new best friend. I made a quinoa pudding around winter time but never got round to posting it, so thanks for the reminder!
Can’t get my lot to eat quinoa – I’ve now tried a couple of times and had a revolt on my hands!
My daughter is on a Gluten Free diet I must chase this up. I don’t have things in my pantry I don’t use often.
Actually I buy Quinoa in bulk at Whole Foods. I bought some Red Quinoa last week.
I have a Quinoa, Mango and Blackbean Salad I am going to make soon (not my recipe but from a blog I subscribe to). Actually I am getting quite a few new recipes for Quinoa. MMM yummy.
I love those bowls! Great work Second Wife! I have some red quinoa in my pantry too staring at me with disapproval every time I glance at it.. I do have something planned though.. it’s just getting the time/motivation
Yum porridge. It is so sweet and warming. Definitely the perfect Sunday morning dish in winter.
This reminds me a little of the Sabudana Payasa an Indian desert I made recently although it used sago not Quinoa.
Off the top of my head I cant think of an ingredient I don’t know how to use although I am sure there are thousands and thousands…Infact I am positive there is. I just can’t think of anything at the moment but Quinoa was one until today.
Oooh, I do like this idea! I tend to use quinoa only in savoury courses, although in America I used to buy this fantastic flaked quinoa porridge that was flavoured with cocoa and spices, and wasn’t very sweet. I might try and recreate that via your recipe!
Will be hunting out the packet of Quinoa from the back of my cupboard…thanks. Loving Chia seeds on my breakfast muesli – a few recipes on the ‘net, but would love more ways to use Chia.
This is a recipe right up my alley- thankyou! I also sucessfully cook my quinoa in the rice cooker. I don’t have any ingredients I don’t know what to do with but I have a cupboard full of ‘special’ ingredients that I put aside until the right occasion.Things like, blood orange oil, jar of truffle, mango honey, smoked rice, my own fresh grown saffron, etc…. I guess I need to make every day worth celebrating!
I love the cute little bowls. It would just make the day happy to start it with a meal from those cute bowls. Your porridge looks delicious! xoxo Mum
Quinoa is my favorite replacement for couscous. The pudding replacement is brilliant though. Can’t wait to make it.
Ooh this looks interesting… is it a similar taste/texture to rice pudding? I’ve never particularly liked rice as a dessert…
It seems to be a very in fashion grain at the moment and seems to be popping up on restaurant menus everywhere. I’ve heard it can be used to crust fish and meats before pan-frying?
ive heard and seen quinoa. But only on tv. ive never been curious enough to buy and make something out of it. maybe I shd. esp if I get myself such pretty bowls too.
oh quinoa is interesting but why didn’t you say there was condensed milk – that really got my interest – sounds like a great recipe – must try it – though I am guilty of quinoa being given over to the weevils and it deserves far better than that
I’ve never had quinoa in a sweet preparation. But it sounds wonderful. I use it in salads a lot — tossed with parsley, salty olives, tomatoes, garlic, olive oil, a little red wine vinegar and some big pinches of goat cheese.
I laughed when you spoke about pronouncing Joaquin Pheonix without the beard and the weird behaviour
… and don’t start me on ingredients that I don’t know what to do with… but come to think of it..some times it is more laziness than cluelessness.
Thanks for this – I have a packet of quinoa in my cupboard looking for a use! I am never sure what to do with buckwheat – not the flour but the actual “grain”. There must be uses other than in salad – anyone?!
Love quinoa as a replacement for rice or couscous, and it is easy to find the organic version.
As for Adzuki beans, there is a really good recipe for patties made with adzuki beans and chick peas, if Maria is interested. They are flavoured with Tandoori paste and are great served with cucumber raita. The recipe makes a lot, and they freeze well
This is one ingredient that I’ve always wondered about. I’ve seen a few salad recipes knocking about. This sweet porridge sounds right up my alley though, especially on these cold winter days.
I’ve never had quinoa either but have seen it on the shelves as well…now I know what to do with it…will try this!!!
Quinoa was an ingredient I never new what to do with but have since found it great for desserts and salads. Will give this a go!
Those little pots are adorable! I’ve tried and tried but cannot love quinoa! Didn’t like it when it first came on the market years ago and still don’t like it with all the PR it’s been getting lately. The texture seems wrong to me but then again, I am rather attached to my glutens and do miss it whenever I’ve tried the g-free versions of things. Don’t even mention gluten free pizza bases to me, ugh!
Quinoa is definitely it for me! Although I too know how to pronounce it and know that it’s exceptionally good for me, I have no idea what to do with it either! This looks really delicious so I’ll have to try it, but i’d also love to start using it in savoury dished (perhaps a heart salad) – any tips?
Miss B xx
My ingredient is pearl barley! Bought it for a lovely slow cooked lamb shank recipe and now there’s a whole packet of the organic stuff in my pantry staring me down
Awesome! Another use for quinoa. I am still learning how to use this. It is good for us. You know.
just love quinoa -so much more nutritous than any other grain- esp.in protein. fantastic for brekky but it is a bit expensive. please share any more quinoa recipes
Hmmm… very interesting. I’ve used it with a hotpot/stew type meal but my lot were particularly unimpressed (I didn’t mind it at all). I think I’ll have to give this a try and see how they respond when it’s in a sweet version. Thanks
That sounds like oatmeal…except with tons more healthy protein! slothful sundays or not, I sure would love to wake up to this creamy goodness!
me likey! i think quinoa tastes pretty good in savory applications, but i know i’d absolutely love it sweetened up!
say, is risotto made with quinoa still risotto? we should rename it. perhaps quinoatta?
I’ve seen sweet quinoa porridge and I’ve always wanted to make it — it looks like a delicious switch-up from my usual oats in the morning! I bet the currants are delicious in this recipe!
By the way, I love your cute little polka dot bowls!
You know that I just started eating gluten free so thanks for this tasty breakfast dish!! A bit sweet too with the condensed milk but a must try!
Normally, I use quinoa flakes & make a warm breakfast with that but I will try your tasty looking dish!
Kisses from Brussels!
argh- I have caperberries in my fridge at the moment and I just eat them whole- I’m wondering if there is someway to incorporate them into something else… I haven’t really researched it though- i’m sure I will find something. I also have the same problem with breakfast weighing me down- I would love to find a healthy muesli bar type thing that is light but filling and I can eat on the run.
Porridge containing condensed milk has my vote!
Thanks so much for this! Looks delicious and I can’t wait to try
BTW I absolutely love your blog, you write so well, well done!
Ive try that a fes weeks ago for the first time and made it like kasha with water and lots of butter it was realy good even my hubby love it and he is facy next time i will make it with chicken stock insted of coscos
Love the sound of this recipe! My husband is also allegric to dairy – is it possible to use soy milk and sugar/honey instead? If so could you please suggest the correct quantity for this? LOVE your posts! x
I love quinoa but I definately don’t know how to cook with it! this looks so yummy!
I do that with the quinoa on my shelf too. It gets dragged out when I’m insanely sick of rice, pasta or potatoes but I never really know what to do with it well. I’m trying to incorporate it more into our menu though.
Quinoa is on my list of ‘to use’ ingredients, this looks like a good alternative to oats!
I recently jumped on the Quinoa bandwagon and am loving it. Haven’t tried a sweet version though so am looking forward to making your recipe. The big question is….WHERE do I get the spotty bowls from?? I think I’m in love!
I have never tried Quinoa, wouldn’t mind trying it for breakfast but I did balk at one ingredient ie: sweetened condensed milk. Waaayyyyyyyyyy too many empty sugar calories in it to be healthy, so I’d have to pass on this recipe but may try it in a salad etc.
I tried Tapioca a few weeks back for the first time as a dessert, the family liked it but didn’t polish off the left-overs, so in my mind,it’s not worth making again. I’m sure there are many ingredients I haven’t tried, just try walking down the aisles of any Asian grocery store lol.
Not a fan of porridge but might just like this! Yes, cute bowls
Very interesting use of quinoa!
Mmm, looks wonderfully homey and cozy, Lorraine.
I made millet porridge for my breakfast this morning and love that full but not weighted feeling too. 
Yummy! This is exactly what I had in mind to do when the weather got colder. Need to put quinoa on the shopping list pronto!
I am a fellow breakfast skipper…tho this post could certainly change my mind…to me quinoa is the new couscous and is certainly better for you…filling and nutritious…and delicious!
Martha Stewart also has a great recipe for making quinoa muffins… looks like it’s getting popular!
this is really interesting
I ve had quinoa as salad but never as dessert
Joaquin backwards is a great way to describe it. I told my sister recently to think of ‘black key’ to remember how to say it but that might result in her asking for noirkey which is a little too close to nooky and may end badly.
Thanks so much for this recipe, I recently tried it.
I didn’t weight out my ingredients, I used 1.5 cups of quinoa which is roughly 250 grams nor did I have any cinnamon sticks so used about 2 tsps of cinnamon powder instead. I didn’t have an currents either! So mine was a more basic version of your recipe but it was still really really lovely!
Ended up with a big pot of the porridge. So I kept it in the fridge in reheated in the microwave later. Yum!
I just made this today for the first time. Fairly new to quinoa but exploring.
Made it with soy milk (newly dairy free diet) and added cranberries and flaked almonds. Delish!
One Trackback/Pingback
[...] Lisa’s Kitchen Caramelized Pear Porridge, Fig and Cherry Christmas Porridge, Mostly Eating Sweet Quinoa Porridge, Not Quite Nigella The Oatmeal Challenge, The Nourishing GourmetKitchen Peanut Butter Oatmeal, [...]
Post a Comment