Quinoa con Leche (Peruvian Quinoa Breakfast Porridge)

Ingredients

• •1 cup white quinoa, rinsed
• •1 cup water
• •2 cups whole milk or oat milk
• •1 cinnamon stick
• •3 tbsp brown sugar or honey
• •1 tsp vanilla extract
• •1 pinch pinch of salt
• •1 fresh banana, sliced, for serving
• •1 cup fresh strawberries, halved, for serving
• •½ tsp ground cinnamon, for dusting

Directions

1. 1Combine rinsed quinoa and water in a medium saucepan over medium heat; bring to a boil, then reduce heat and simmer for 10 minutes until water is mostly absorbed.
2. 2Pour in milk and add cinnamon stick, brown sugar, vanilla, and salt; stir well.
3. 3Simmer over low heat, stirring often, for 12–15 minutes until the porridge is thick and creamy — it should fall slowly off a spoon.
4. 4Remove cinnamon stick and taste, adding more sugar if desired.
5. 5Spoon into bowls and top with sliced banana and strawberries.
6. 6Dust lightly with ground cinnamon and serve immediately.

💡 Quinoa con leche is traditionally made with whole cow's milk for maximum creaminess, but oat milk works beautifully and makes it vegan. Any fruit works as a topping — diced mango, blueberries, or a spoonful of jam are all common in Peruvian homes.

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