Sweet Quinoa Porridge: Gluten Free Quinoa Pudding Recipe

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

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Step 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.

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Step 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.

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