Quinoa and Strawberry Nutritious Shake

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Steps

1. 1
   Make the spice infusion: add 2 g cloves and 8–10 g cinnamon stick (slightly broken) to 750 mL good-quality water. Bring to the boil and simmer.

   Tip: Breaking the cinnamon stick slightly helps it release its aroma faster.

   ~5 min
2. 2
   Wash the quinoa very thoroughly 3–4 times by rubbing it between your hands in water. Drain and repeat until the water runs clear. This removes saponin, an antinutrient that also gives a bitter, unpleasant taste. After washing, leave to soak in clean water briefly.

   Tip: Always wash quinoa before soaking — if you soak it without washing first, the saponin can penetrate into the grain.

   ~5 min
3. 3
   Blend the strawberries: reserve a few for decoration if desired. Blend the rest with 150 mL water until smooth. Optionally strain through a fine-mesh strainer to remove seeds.

   Tip: The strawberry seeds are very fine — use a very fine strainer if you want to remove them. If you like the texture with seeds, skip straining.

   ~3 min
4. 4
   Make the strawberry syrup: pour the blended strawberries (approximately 450 g fruit + 150 mL water) into a pan. Add 150 g sugar. Cook over low heat, stirring until the sugar dissolves and the mixture reduces to a light syrup consistency. This breaks the molecular structure of the strawberry so it will not curdle the milk.

   Tip: The acidity in strawberries will curdle milk if added raw. Cooking to a syrup first neutralizes this — this is the key technique in this recipe.

   ~8 min
5. 5
   Drain the soaked quinoa. Place in a blender and blend until pulverized (about 2 minutes). This pre-blending reduces cooking time from 30 minutes to 8–10 minutes, and ensures the final drink has no noticeable quinoa texture.

   Tip: Pre-blending also makes the drink more suitable for people who dislike the texture of whole quinua.

   ~3 min
6. 6
   Strain the spice infusion into a clean pot — discard the cinnamon and cloves. Add the blended quinoa to the hot infusion and stir immediately. Cook over low heat for 8–10 minutes, stirring constantly to prevent the quinoa settling and burning at the bottom.

   Tip: Keep stirring — the quinua will settle quickly and burn if left unattended.

   ~10 min
7. 7
   Add the 1 liter of milk to the blender with any remaining rinsed residue and blend to extract it all. Pour into the quinoa pot. Stir and continue cooking over low heat until the quinoa is fully cooked and the mixture thickens slightly to a creamy, slightly viscous consistency (untuosa).

   Tip: Watch the milk — it can boil over quickly. Keep the heat low and stir regularly.

   ~5 min
8. 8
   Once the quinoa mixture is cooked and thickened, add the strawberry syrup. Stir well. Taste for sweetness and adjust. The pre-blended quinoa naturally creates a silky texture without any additional thickener.

   Tip: Sweetness can be corrected at this stage. The total preparation reaches approximately 1.5 liters.

   ~2 min
9. 9
   Optional: add 1 tsp of strawberry essence (turbid type) for a more vivid pink colour. Turn off heat. Serve hot for breakfast, or cool and serve cold as a shake. Garnish with reserved whole strawberries.

   Tip: If avoiding artificial flavoring, simply skip the essence — the colour will be more muted but the flavour is the same.

   ~2 min

Nutrition (per serving)

Victor Heredia

BATIDO DE QUINUA Y FRESAS NUTRITIVO Y DELICIOSO #streetfood #family #receta #cocina #saludable

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