Fruity Breakfast Quinua Drink
1 cup tricolore quinua (dry)
3 tbsps kiwicha / amaranth
1 pineapple (set aside a few small cubes to place on top at the end, if desired)
1 large cooking apple
1 large cinnamon palito
4 tsps cornflour (or more, if your desired texture is different)
1 tbsp sugar
Dash of orange juice
Additional sugar to taste
This “quinua carretillera” is a common breakfast drink in Peru, usually purchased on the street from a food cart. It is sweet and hearty without being heavy, and, by containing fruit and two super grains, gives a nutritious boost at the start of the day.
First, thoroughly rinse the quinua and kiwicha. The kiwicha is a very small grain, so you’ll need a fine sieve, or else they’ll escape through the holes! Set them to one side.
Peel and chop the pineapple and apple. Desguard the peels and stew the fruit in a little boiling water, just enough water to cover the fruit. Add the cinnamon and cloves. (Make sure you count how many cloves go in as they can get lost in the mixture!)
After around 5 minutes, add the quinua and kiwicha, and more water if necessary, and stir a few times with a wooden spoon. After a further 5 minutes, add the sugar and reduce the heat to simmer.
After 10 minutes, check the fruit is soft by picking it up in a fork. If it’s ready, remove the cinnamon and cloves (remember to count the cloves so a stray one isn’t left behind). Add the dash of orange juice and stir through.
Remove the pineapple and blend it with a hand blender, to make it smooth. In the pot, take a fork and squash the apples into the quinua mixture. Add the pineapple back in and stir.
How you will have a thick, porridge-like breakfast. I sometimes leave it so and eat it warm with a little cubed pineapple on top. However, the traditional way is to make it into a thick drink!
To do this, put some boiling water in a cup to a third full and add a tsp of cornflour. Mix it well, and add a tsps of sugar if desired. Remove a couple of tablespoonfuls of the mixture and place in the cup, mixing well. You might want to play with the consistency by adding more water or cornflour, it’s up to you.
In Peru, this fruity breakfast quinua drink is enjoyed warm, not hot, usually standing in the street, on the way to work. I have it a little hotter, sitting comfortably at my kitchen table 🙂