WHB - Quinoa Flan

One cup of cooked quinoa (keen-wah) is equivalent to the calcium in 1 quart of milk. It is a complete protein and is high in iron. Technically quinoa is not a grain, but the seed of an herb! It grows on a beautiful plant and truthfully, I have yet to fully understand how the plant is processed in order to obtain the quinoa seed.

Quinoa was the staple “grain” of the Incas, growing high in the Andes region. Francisco Pizarro, the Spanish conquistador, banned the growing of quinoa in favor of creating a more European beef-based, agricultural, and cultural lifestyle here in Peru. He imported and introduced Spanish livestock, vegetables and barley to the high-altitude regions. The vegetables would not grow at such heights and the Incans would not eat meat. For many years Pizarro conducted raids to destroy any quinoa, but his ill-health won out and eventually, he and his army withdrew from Peru. (Information from 366 Delicious Ways to Cook Rice, Beans and Grains by Andrea Chesman.)










A natural coating called saponin protects each and every seed from insects and the radiation of the high-altitude sun. The saponin will give the grain a bitter flavor if not washed off before cooking. Many processors take care of the washing, but it is recommended to wash well, even in your home. When you add water to the quinoa, it will often produce what resembles “suds” indicating a high level of saponin. To remove the protective coating, you have a few options, but here are the two which I use:

Option #1 - Combine quinoa and water, swirl and then drain. Repeat 3 times or until the water becomes clear and no longer looks soapy or dirty.

Option #2 - Place quinoa in a bowl with water covering quinoa by one inch. Allow quinoa to soak for 30 minutes and then drain.

A couple of weeks ago, quinoa, in the form of dessert, was part of the Superfood challenge hosted by the blog Balance. Certainly, quinoa can simply replace rice in any rice pudding recipe, but beyond that what can you do with it? Knowing that quinoa can be a bit of a mystery for many, I thought it high time to share a delicious and protein-filled dessert.

Quinoa Flan
From Nuestros Grandes Chefs – Teresa Izquierdo
Makes 8 (1-cup) ramekins

2 cups of cooked quinoa
1 3/4 cups of evaporated milk
7 eggs
1 1/2 cups of sweetened condensed milk
1 teaspoon of vanilla extract
1 cup of sugar

1. Preheat oven to 350F.

2. Puree the cooked quinoa by adding the evaporated milk, little by little. Set aside.

3. In a medium bowl, beat the eggs until they are a creamy yellow color. Add the condensed milk, the pureed quinoa and the vanilla. Mix until all the ingredients are well combined.

4. In a small pot or skillet, melt the sugar over a medium heat until it caramelizes. Divide the caramel between the ramekin cups and allow it to cool. Pour the quinoa mixture over the caramel. Cover each one with foil and place in a water bath inside the oven.

5. Bake at 350F for 45 minutes or just until set. Remove from the oven and allow the cool completely. Serve by running a knife around the side and loosening the mixture from the ramekin, turn over onto a plate and allow it to “fall.” I have found that with a day or two, it becomes even easier to remove them from the baking dish.

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Quinoa Flan is being served up for Weekend Herb Blogging. WHB was created by Kalyn of Kalyn's Kitchen and this week hosted by Anna from Morsels & Musings. Check out the round-up soon!!