Quinoa Frumenty? Quinoa of Flesshe?

Despite being cultivated 3000 to 4000 years ago, it’s pretty clear that quinoa (KEEN-wah) would never have been used in medieval recipes. Even if it was known in late-period Europe, the Conquistadors derided it as “food for Indians” and wouldn’t have bothered to export it for the European market.

However, I LOVE it, and it’s such a healthy, versatile, protein-rich, gluten-free substitute for grains (it’s really a seed) that I’ll use it in pretty much anything that calls for barley or rice or other whole grains. I mean, really, the possibilities are endless. Blankmanger? Dolmas?

For this recipe I ended up riffing pretty heavily on frumenty recipes from Gode Cookery’s Grains and Pasta page.

  • 1 cup cooked quinoa (I like to pre-cook mine in chicken broth)
  • 1 1/2 cup whole milk
  • 1 1/2 cup chicken broth
  • 2 egg yolks
  • 1 pinch saffron
  • salt to taste

Put all ingredients except salt in a heavy-bottomed saucepan and bring to a gentle boil. Cover and reduce heat. Allow to cook for 40-45 minutes, or until mixture becomes thick. Be careful not to scorch the milk!

I found that since I had used a commercial chicken broth both to cook the quinoa and in the recipe, I didn’t need any additional salt, but YMMV if you use something low-sodium or homemade.I think next time I’ll also cut down on the amount of broth, for a thicker frumenty.

Published in: on May 9, 2011 at 9:59 pm  Leave a Comment  
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