Quinoa’s sweet side

A new take on flan

March 19, 2008

Quinoa, the protein-rich grain that served as a staple food in South America’s ancient Incan empire, has finally caught on in North America. But most folks up here toss the tiny grains into savory stews or salads, such as Quinoa Salad with Lemon Dressing.

Gretchen Noelle, of the Peruvian food blog Canela & Comino, recently posted about quinoa’s sweet side. Her quinoa flan combines quinoa, evaporated milk, eggs, condensed milk, vanilla extract, and sugar for a new take on a classic Latin American dessert.

Deborah Madison’s quinoa cereal.

Helen McSweeney, from the food blog Tartelette, commented on Noelle’s quinoa-flan post that she likes to eat quinoa every day as a hot cereal for breakfast. So does Deborah Madison, whose quinoa morning cereal incorporates dried apricots and pistachios. The grain is quick-cooking, making for a fast, hot breakfast.

Like most contemporary cookbook authors, Noelle urges her readers to rinse quinoa before cooking it to remove the saponin, the grain’s bitter-tasting natural coating. Keep in mind, however, that most commercially processed quinoa has been rinsed thoroughly enough to get rid of the saponin.

There are 2 comments on this item
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1. by anonymous on Mar 20, 2008 at 6:00 PM PDT

Thanks for featuring a bit about quinoa flan. It is so interesting to me that most use quinoa for only savory dishes, so I am thrilled to come up with some sweet desserts like the flan, creamy cocnut quinoa pudding and soon to come chocolate quinoa pudding!
Gretchen Noelle from http://canelaycomino.blogspot.com

2. by perudelights on Jan 7, 2012 at 5:03 PM PST

This is a little outdated, but we love Culinate and would like to share or recipe for Quinoa and apple flan: http://perudelights.com/flan-with-quinoa/
Hope you like it as much as we do.

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