Quinoa Dessert from Chile
Quinoa has been grown in the Peruvian, Ecuadorian and Bolivian Andes,
since five thousand years ago. Just like potatoes, this has been one
of the main nourishments in the Andean Region.
4 cups of quinoa
½ cups of raisins
1/3 cups of nuts
2 ½ cups of cream of milk
4 cups of milk
½ cup of brandy
3 cups of sugar
½ teaspoons of salt
6 egg yolks
4 teaspoons cinnamon
½ cup grated coconut
2 cups of whipped cream
Wash the quinoa with abundant running water, use a strainer. In a
large saucepan put the quinoa and cover it with abundant water and
bring it to boil. Don’t forget to stir it occasionally. Once
it has boiled for ten minutes, remove and rinse it again. Repeat the
procedure, taking it to boil with clean cold water, so the little
grains will start to open. When this happens, drain the water from
them and let them cool.
Meanwhile, put to soak the raisins in the brandy, for 15 minutes.
In a large saucepan, put the quinoa, milk, salt, sugar, cream nuts,
one teaspoon of cinnamon and take them to a boil. Once it starts boiling,
lower the heat and being careful that this mixture doesn’t stick,
let it cook for some 20 minutes, stirring all the time until the milk
evaporates and the mixture is almost dry. Add the raisins with the
brandy and the grated coconut and let it cook for another ten minutes.
Remove from the heat and add the beaten egg yolks and let it blend
Place on a serving dish, sprinkle with the cinnamon and put the whipped
cream on top when it is cool. Enjoy it!