Quinoa béchamel sauce

Salt, pepper and nutmeg put quantity to taste. The milk can be whole milk or vegetable drink. Let's go with the recipe.

First we must transform the quinoa into flour. So that it loses the bitterness we can wash it or toast it in a frying pan for 10 minutes with care that it does not burn, over medium heat and stirring. As we are not interested that it takes humidity to pulverize it later and to make flour in this case we will toast it. Without oil. Then we mince it as much as possible so that it is very fine, like flour.

Then we put in a large frying pan or in a saucepan (to be able to put the milk later) the oil together with the butter, until it is completely melted. Then add the quinoa flour and stirring let it toast for a few more minutes. Only a couple of minutes because we have already toasted it previously. When it is ready, add the milk, salt, pepper and nutmeg to taste. Stir over medium-high heat until it is reduced and we have the desired thickness. It is important not to stop stirring to avoid lumps. When we have it ready to our taste if we see that we have left lumps we can pass the blender and ready. I hope you like it. Now you can serve it with whatever you like, vegetables, pasta... Remember that quinoa, among many other properties, is a great source of iron. So here you have another variety of different bechamel sauce. 😋