Nativa SPA

Oh, Sweet Quinoa...

The Incas called Quinoa the Golden Grain for a reason.
It grows and prospers even in the harshest weather conditions.
It works wonders for your skin, and it makes for delightful desserts.

“Quinoa is practically in everything in Peruvian cuisine. But I had no idea there were desserts with Quinoa,” shares Vera Fiore, Chef Patissier with a degree from Le Cordon Bleu. “When I visited Peru, I had never tasted anything sweet with Quinoa before. I was curious to give it a try and, when I did, it was wonderful!”


Crema Volteada & Quinoa

You will need:
1 cup of white quinoa grains
1 cup of whole milk
1 can of condensed milk
7 eggs
1 teaspoon of vanilla extract
1 cup of sugar (for the caramel topping)


What to do:
Rinse the Quinoa with cold water then boil it with 2 cups of water in a pan for 30 minutes. Drain.

Preheat the oven at 180ºC / 356ºF.

Mix the cooked Quinoa in a blender, adding the milk little by little to form a puree.

In a bowl, beat the eggs, then add the condensed milk and the vanilla extract. Mix with the Quinoa puree. Set aside.

Make the caramel topping by melting the sugar in a pan over medium heat until it turns brown.

In a cake pan (or mini cake pans), pour the caramel so that it evenly coats the bottom. Let the caramel cool, then pour the egg-and-Quinoa mixture.

Place the cake pan on a baking dish and half-fill the dish with hot water. Cover the cake pan with tin foil and bake for 30 to 60 minutes, until the mixture is firm.

Let cool completely in room temperature for a few hours. Then, carefully invert on a serving dish. Use a spatula to detach the cream, if needed.

Expert Tip
It tastes even more incredible with red fruit syrup and butter biscuits.

Quinoa Florentine Biscuits

You will need:
¼ cup of Quinoa flakes
2½ soup spoons of melted butter
¼ cup of sugar
¼ cup of wheat flour (or gluten-free flour)
1 soup spoon of table cream
1 soup spoon of honey
¼ teaspoon of vanilla extract
A pinch of salt

What to do:
Preheat the oven at 180ºC / 356ºF and cover the bottom of 3 baking pans with baking paper.

In a large bowl, carefully mix all the ingredients.

Place small portions of the dough (1½ teaspoon) far apart on the baking sheets. Bake for 8 to 9 minutes.

Let cool for a while before removing each biscuit with a spatula or a sharp knife.

Shape the biscuits as you wish, or just leave them as they are.

*These images are only illustrative, and do not represent the exact recipe outcome.

But the wonders of Quinoa go far beyond the kitchen.

Once Nativa SPA founder Miguel Krigsner discovered the amazing nutritious properties of Quinoa, he mobilized experts to find a way to nourish the skin as well. And they did.

100% pure Quinoa oil contains 30x more omegas than coconut oil, 2x more nutrients than almond and argan oils, and high collagen-stimulating action. Our patented extraction process harnesses the power of the Golden Grain for superior body care.

It’s time to nurture your skin.

Shop the Powers of Quinoa


Tag: quinoa

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