Peruvian Quinoa con Leche
Peruvian Quinoa con Leche at once feels nostalgic. Inspired by the comforting flavors of traditional arroz con leche, this creamy Peruvian quinoa pudding combines quinoa with warm spice-infused milk (dairy and coconut) healthy quinoa for a comforting treat with a subtle nutty flavor. It’s delicious for dessert, but perfectly appropriate for breakfast as well!
👩🏻🍳 Tamara Talks – About Quinoa con Leche
Popular throughout the Andes and parts of Latin America, quinoa con leche is a simple yet deeply satisfying dessert that can be served warm on a chilly evening or chilled for a refreshing make-ahead treat. Quinoa con Leche literally translated means “quinoa with milk.” Whether you’re looking for a new way to enjoy quinoa or a comforting dessert with global roots, this recipe delivers rich flavor with wholesome ingredients.
I borrowed most of the ingredients and the technique for quinoa con leche from my Peruvian quinoa porridge. I would describe my recipe as a modern twist on traditional quinoa con leche. Coconut milk is not widely used in Peru. It is, however, used in Afro-Peruvian cooking, in Amazonian cooking, and along Peru’s North Coast.
Lastly, this is a relatively healthy dessert. With a good amount of protein, relatively low sugar, and whole ingredients, this Peruvian quinoa pudding compares well. I would not claim that it is “guilt free,” but all things in moderation, right?
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
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🍲What Kind of Quinoa Should I Use?
For quinoa con leche, white quinoa is my preference. It’s fine to use one of the others, though!
Best Option: White Quinoa
White quinoa has:
- The softest texture
- The mildest flavor
- The creamiest result
- Less bitterness than darker varieties
It absorbs the milk and spices well and gives this pudding a more classic, comforting texture.
Other Varieties
Red Quinoa
- More earthy and robust
- Holds its shape more firmly
- Adds a slightly chewy texture
Red quinoa is best used in a more rustic or hearty recipe like this quinoa soup.
Black Quinoa
- Stronger earthy flavor
- Firmer texture
- More visually dramatic
Works better in savory applications than delicate milk puddings.
TriColor Quinoa
- Attractive visually
- More textural contrast
- Less creamy overall
The textural contrast works well in this quinoa salad, and this quinoa chaufa.
🔪 Step-By-Step Instructions
- Rinse the quinoa –THIS IS CRITICAL! Place quinoa in a fine mesh sieve. Rinse well under cold water to remove the bitter coating (saponin). Saponin is a naturally occurring bitter coating found on quinoa and some other plants. It is harmless, but will affect the flavor of your quinoa pudding.
- Infuse the milk – Add the whole spices, sugar, and salt to a small saucepan with the milk over medium heat. Bring to a simmer, then reduce to lowest setting. Allow the mixture to steep for 30 to 45 minutes. Pour through a fine mesh sieve. NOTE: This can be done in advance and refrigerated 1-2 days.
- Cook the quinoa – To a medium saucepan over medium-high heat, add the coconut milk, water, and quinoa. Bring to a low boil, then reduce to a simmer. Simmer 15 minutes.
- Finish the quinoa con leche – Add the strained infused milk to the quinoa and coconut milk. Simmer the entire mixture until desired consistency is reached. NOTE: Please keep in mind, your quinoa pudding will thicken as it cools.
❓FAQ
Quinoa does get thicker as it cools, and it really gets thick in the refrigerator. Warm it gently on the stove, whisking in more milk or coconut milk as needed.
Quinoa continues absorbing liquid after cooking. Simmer uncovered a few more minutes over low heat, stirring frequently.
Yes, it is quite good. The main downside is that it can become overly dense if not adjusted before serving. See the first FAQ. Store covered in the refrigerator for up to 3 days.
For the Best Texture
➥Rinse quinoa thoroughly to remove saponins (the natural bitter coating)
➥Simmer gently rather than boiling aggressively
➥Let it rest 5–10 minutes after cooking so it thickens naturally
Consistency
➥should usually be creamy and spoonable, not stiff or dry
➥soft oatmeal rather than stiff polenta
➥quinoa con leche thickens as it cools
➥ If you want to serve cold, you may want to add additional milk as you cook it
On photo day, life “happened,” and I had to put it in the refrigerator overnight. It was a solid mass of “glop” (my husband’s term). All was not lost. I put it back in the medium saucepan on really low heat. As it warmed up, I added milk about 2 tablespoons at a time. It had to get pretty warm before I could whisk it in. I added about 3/4 cup total before I got it back to the texture when it was warm the day before.
As I’ve said many times, I don’t often make desserts, but when I do, those calories have to count! This one is relatively moderate in calories, but it is a treat!
Quinoa con Leche Recipe
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Equipment
Ingredients
- 1 cup quinoa - thoroughly rinsed!
- 1 ½ cups milk
- 2 cinnamon sticks
- 4 whole cloves
- 2 star anise
- ⅓ cup sugar – piloncillo, raw, turbinado, brown - add to taste!
- ¼ teaspoon sea salt
- 1 can coconut milk (1 ¾ cups) - whole fat or lite!
- ¾ cup water
- 1 teaspoon vanilla
- ⅓ cup dried fruit (optional) - small dice
- garnishes - see Ingredients Notes in post
Instructions
- Add 1 ½ cups milk, 2 cinnamon sticks, 4 whole cloves, 2 star anise, ⅓ cup sugar – piloncillo, raw, turbinado, brown, and ¼ teaspoon sea salt to a small saucepan over medium heat. When the mixture begins to simmer, reduce heat to the lowest setting. Steep 30 to 45 minutes.
- Add the rinsed 1 cup quinoa, 1 can coconut milk (1 ¾ cups), and ¾ cup water to a medium saucepan over medium-high heat. Bring to a low boil, then reduce to a simmer. Simmer 15 minutes.
- Strain the infused milk. Add the infused milk and dried fruit to the quinoa and coconut milk mixture. Taste for sweetness, and add as needed. Simmer the entire mixture until desired consistency is reached. Add 1 teaspoon vanilla. Stir to combine.
- Garnish as desired. Enjoy!
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
