Quinoa Morning Porridge (Api de Quinua)
The Quirky Foodster Team
Ingredients
- Quinoa, rinsed well to remove bitter saponins — 300 g (1.5 cups)
- Water — 1 L (4 cups)
- Salt (rock salt, as available in the Andes) — 1 pinch
- Toasted ground kiwicha (amaranth), optional, for texture — 30 g (2 tbsp)
Method
- Rinse the quinoa in several changes of cold water, rubbing the grains between your hands, until the water runs clear and no longer tastes bitter or soapy.
- Dry-toast the rinsed, drained quinoa in the pot over low heat for 3-4 minutes, stirring constantly, until it smells nutty.
- Add the water and salt, bring to a simmer, then reduce heat to low.
- Cook uncovered, stirring occasionally, for 18-20 minutes, until the grains have burst and the porridge has thickened to a loose, pourable consistency.
- Stir in the toasted kiwicha if using, and simmer a further 2 minutes.
- Serve hot in a shallow bowl.
Introduction: A warming, simple porridge of toasted quinoa simmered soft in water, the everyday breakfast staple of Andean highland households for well over a thousand years before the Inca and throughout the empire.
Cultural Background: Quinoa (Chenopodium quinoa) was domesticated in the Andes several thousand years before the Inca and is confirmed by archaeobotanical remains at highland sites throughout the empire’s core territory. Spanish chroniclers including Bernabe Cobo describe quinoa porridges as a daily food of Andean commoners. This recipe reconstructs the base porridge from that documented staple-crop evidence and unbroken Andean tradition; the exact seasonings used in Inca times are not recorded and are historically informed rather than certain.
Tips: – Toasting the quinoa before boiling deepens the flavour and is a technique still used across the Andes today. – If the porridge becomes too thick, loosen it with a splash of hot water rather than cold, to keep the cooking even.
Variations: – A naturally vegan version: omit nothing, as the base recipe contains no animal products. – Modern Andean cooks often add a little unrefined cane sugar or cinnamon, both post-conquest introductions not used in Inca times; period-appropriate sweetness could only have come from a little honey or fruit.
Storage: Keeps refrigerated in a covered container for up to 3 days.
Reheating: Reheat gently in a saucepan over low heat with a splash of water, stirring, until loosened and hot throughout, about 5 minutes.
Nutrition: Per serving (approx.): 210 kcal, 7 g protein, 38 g carbohydrate, 3 g fat, 4 g fibre.
FAQs:
Q: Is this dish authentic to the Inca period?
A: It reconstructs a documented staple technique (toasting then boiling quinoa) using a crop confirmed by archaeobotany; exact seasoning practice from the period itself is not recorded.
Q: Is it vegan?
A: Yes, the base recipe is naturally vegan with no adaptation needed.
- Quinoa, rinsed well to remove bitter saponins — 300 g (1.5 cups)
- Water — 1 L (4 cups)
- Salt (rock salt, as available in the Andes) — 1 pinch
- Toasted ground kiwicha (amaranth), optional, for texture — 30 g (2 tbsp)
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