Hearty Peruvian Sweet Potato & Quinoa Breakfast Porridge
Kickstart your morning with a nourishing and delicious Peruvian-inspired porridge. This recipe combines the natural sweetness of sweet potatoes with wholesome quinoa and a blend of warming spices, creating a satisfying and flavorful breakfast that's both hearty and comforting.
Let's cook.
Combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 15 minutes, or until most of the water is absorbed.
Add the diced sweet potato, ground cinnamon, and ground cloves to the saucepan. Stir gently.
Cover and continue to simmer for another 10 minutes, or until the sweet potato is tender and the quinoa is fully cooked.
Stir in the evaporated milk and panela (or brown sugar) until well combined and heated through.
Remove from heat and let stand for 2 minutes before serving.
Divide the porridge among 4 bowls and garnish each serving with chopped pecans.
About This Recipe
Big flavor.✦
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