Cinnamon Quinoa Porridge with Honey and Toasted Corn

Creamy cinnamon quinoa porridge simmers with milk and honey, finished with toasted corn for gentle crunch. It echoes Frost Work on the Puna, where late Inca highland kitchens turned hardy grains into warmth against the Collao frost.

Serves 4

Estimate for one serving

• 360 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups milk
• 1 tsp ground cinnamon
• 3 tbsp honey
• 1/2 cup corn kernels
• 1/4 tsp salt
• 2 tbsp brown sugar

Instructions

1. 1Rinse quinoa under cold water until the water runs clear.
2. 2Combine quinoa, water, milk, cinnamon, salt, and brown sugar in a medium saucepan and bring to a boil.
3. 3Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and most liquid is absorbed.
4. 4While porridge simmers, toast corn kernels in a dry skillet over medium heat for 4 minutes until fragrant and lightly browned.
5. 5Stir honey into the finished porridge, divide into bowls, and top with toasted corn.