Thursday, September 25, 2008

Quinoa con Leche

Quinoa is a grain much like a seed, but it cooks like rice. It is very versatile and can be used in any recipe that would call for rice.
I started having some strong cravings for Arroz con Leche (rice pudding), and it occurred to me. Why not make Quinoa con Leche instead? It wasn't easy, but the end result was to DIE FOR!!! I would encourage everyone to make it at least once in their lifetime. It's a labor of love, but it is soo worth it. It also has the added bonus that it's pact with protein.

1 cup quinoa (thoroughly rinsed with cold water)
3 cups of fat free milk
2 cups warm water
1/2 cup Splenda brown sugar
2 cups of sugar free whip cream
1 tsp of vanilla extract (could use sf vanilla syrup instead, but increase it by 2 tsp)
2 scoops of vanilla protein powder (I use Muscle Milk Light)
1 small box of raisins (optional)
cinnamon powder for garnish (optional)
Note: It is very important that you use a wooden spoon.


1. Place quinoa and 2 cups of milk in a heavy pan on high heat. Let it come to a rapid boil (make sure it boils for at least a minute). It is VERY important that during the whole process you are constantly stirring to prevent milk from burning, curdling, and boiling over.

2. Reduce heat and allow to simmer for 30 minutes or until all liquid is nearly absorbed and quinoa has slightly softened. Yes, once again during these 30 minutes it is very important to constantly be stirring (I told you it was a labor of love, lol)

3. Add remaining milk and increase heat to high. Keep stirring until it comes to a rapid boil, once it starts to boil make sure to stir vigorously to prevent burning and curdley. Be careful during this time. The milk will be absorbed very rapidly so have some warm water next to you and add it to the mixture little by little as needed to prevent it from drying out. Make sure to stir vigorously once in rapid boil for exactly 5 minutes, and keep on adding water as needed until all two cups are in.

4. Once nearly all liquid is absorbed remove pan from heat and add the brown sugar Splenda, whip cream, vanilla extract, protein powder, and mix well.

5. Return pan to a reduced heat and allow to simmer for 15 minutes, stirring intermediately to prevent burning.

6. During the last 7 minutes cover, only stirring once halfway through.

7. Mixture should be of a pudding like consistency and should lightly coat your spoon.

8. Remove from heat, add raisins, stir, and immediately cover pan for at least 10 minutes.

9. Place in plastic or ceramic container, cover, and refrigerate for at least 2 hours.

10. Once ready to serve you can add cinnamon for garnish and taste.


1 comment:

Mango Gal said...

This looks awesome! I'm definetly going to try it, thanks!