Quinoa was one of the main crops of the pre-Columbian cultures of Latin America. It comes from the Quechua word kínwa or kinuwa, also called chisiya mama, which means mother grain. It is a very nutritious pseudo cereal due to its chemical composition, especially due to its protein content, which is around 16.5 grams of vegetable protein per 100 grams.
On this occasion, in this article, we prepare a delicious recipe for quinoa mazamorra, a delicious Andean sweet that we can find in countries like Bolivia and Peru. By consuming it, you will be able to take advantage of all the benefits of quinoa, such as its antioxidant and anti-inflammatory properties.
Learn how to prepare quinoa mazamorra and learn about all the advantages of this ancient crop that is so valuable to the ancient civilizations of South America. Keep reading and write down all the steps of this super easy dessert to make!
Ingredients to make Quinoa Mazamorra:
- 65 grams of quinoa
- 400 cubic centimeters of whole cow’s milk
- 4 tablespoons of common sugar
- vanilla
How to make quinoa mazamorra:
- The first step to make our quinoa mazamorra is to place all the ingredients in a potand, with minimal heat, mix them.
- Once it starts to boil, we keep stirringfrom time to time to make sure it doesn’t burn
- Then, we continue cooking until the mixture is reduced. If we want it less thick, we can add more liquid.
