Method

Rinse the quinoa well and strain.

Put it into a saucepan with 1.5 or 2 volumes of cold water.

Bring to the boil, leave to simmer covered for 10 to 15 minutes, add salt.

The perfect cooking time is when each little grain has doubled its volume and released its white germ. The quinoa can also be steamed very easily (20 minutes).

Mash both preparations together with a vegetable mill.

Add the milk and the fat, then season.

Put on the heat and stir for a few minutes until it becomes smooth (and has thickened).

Serve with mashed spinach or carrots.