Ecuadorian-Inspired Quinoa Tamina

Recipe

Ecuadorian-Inspired Quinoa Tamina

Andean Delight: Quinoa Tamina with a Twist

4.3 out of 5

Indulge in the flavors of Ecuador with this unique twist on the traditional Moroccan dish, Tamina. This Ecuadorian-inspired Quinoa Tamina combines the nutty goodness of quinoa with the rich sweetness of panela, creating a delightful fusion of cultures.

Jan Dec
Dessert› Tamina
African cuisine› North African cuisine› Moroccan cuisine
Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

Preparation time

10 minutes

Cooking time

20 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Dairy-free, Nut-free, Vegan

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

While the original Moroccan Tamina is made with semolina and flavored with honey, this Ecuadorian adaptation replaces semolina with quinoa and incorporates panela, a traditional Ecuadorian unrefined cane sugar. The use of quinoa adds a unique nutty flavor and a lighter texture, while panela brings a rich sweetness to the dish. We alse have the original recipe for Tamina, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 8g, 2g
  • Carbohydrates (total, sugars): 55g, 25g
  • Protein: 8g
  • Fiber: 5g
  • Salt: 0.1g

Preparation

  1. 1.
    Rinse the quinoa thoroughly under cold water.
  2. 2.
    In a saucepan, bring the water to a boil. Add the quinoa, cinnamon stick, and a pinch of salt. Reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the water is absorbed.
  3. 3.
    Remove the cinnamon stick and stir in the grated panela and butter until melted and well combined.
  4. 4.
    Add the chopped almonds and raisins, mixing them into the quinoa tamina.
  5. 5.
    Serve warm in individual bowls or molds, garnished with additional almonds and raisins if desired.

Treat your ingredients with care...

  • Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
  • Panela — Grate the panela for easier melting and distribution in the tamina.
  • Almonds — Toast the almonds lightly before chopping to enhance their flavor.
  • Raisins — Soak the raisins in warm water for a few minutes to plump them up before adding to the tamina.

Tips & Tricks

  • For a creamier texture, you can add a splash of milk or coconut milk while cooking the quinoa.
  • Experiment with different nuts and dried fruits to customize the tamina to your liking.
  • Serve the tamina with a drizzle of honey or a sprinkle of cinnamon for an extra touch of sweetness and aroma.
  • Leftover tamina can be refrigerated and enjoyed cold as a refreshing dessert.

Serving advice

Serve the Quinoa Tamina warm in individual bowls or molds. Garnish with additional almonds and raisins for an appealing presentation. Enjoy it as a comforting dessert or a delightful breakfast option.

Presentation advice

To elevate the presentation, you can shape the tamina into small molds or use a ring mold to create a neat, round shape. Dust the top with a sprinkle of cinnamon or powdered sugar for an elegant finishing touch.

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