Ingredients:

3 cups quinoa
⅓ cup raisins
½ cup dark rum
3 cups milk
2 cups heavy cream
2 cups sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup grated dehydrated coconut
4 egg yolks
Cinnamon powder to sprinkle
Sweetened whipped cream or sour cream

Methods:

1. Put the quinoa in a strainer and wash under cold running water,drain.In a large pot, put the quinoa and cover with cold water;bring to a boil over high heat,stirring occasionally. Remove from the heat and drain in a colander; rinse under cold running water. Return the quinoa to the pot and cover with cold water gain.Boil again until the grains open; remove from the heat, drain and set aside.

2. In a small bowl, place the raisins and rum, soak for 10 minutes.

3. In a saucepan, place the reserved quinoa,milk,cream,sugar,salt,cinnamon and cloves;bring to a boil over low heat stirring occasionally to prevent from sticking. Reduce heat and place a bread toaster under the saucepan; cook for 15-20 minutes constantly stirring until the liquid has completely evaporated and the mixture thickens. Add the raisins, soaking water and the grated coconut. Cook while stirring for another 5-10 minutes or until the liquid evaporates and the bottom of the saucepan can be seen. Remove from the heat and beat the egg yolks into the mixture until completely blended.

4. On a serving platter pour the mixture and sprinkle the surface lightly with ground cinnamon; let cool at room temperature and serve with whipped or sour cream. Once the dessert has cooled down it can be kept covered and refrigerated for up to one week.