Bolivian-Style Quinoa Porridge with Cinnamon and Dried Fruit

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A warm, comforting quinoa porridge flavored with cinnamon and studded with sweet dried fruits, reflecting Bolivia’s Andean grain traditions. This Latin American-inspired recipe, ready in about 35 minutes, combines quinoa, water, milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 cup quinoa
• 2 cups water
• 1 cup milk
• 1 tsp ground cinnamon
• 2 tbsp brown sugar
• 1/4 cup, chopped dried apricots
• 1/4 cup raisins
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Step 1: Rinse 3/4 cup quinoa thoroughly under cold water. In a medium saucepan, combine quinoa with 2 cups water and bring to a boil over high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 15 minutes until quinoa absorbs water and is tender.
3. Step 3: Add 1 cup milk, 1 tsp ground cinnamon, 2 tbsp brown sugar, 1/4 tsp salt, 1/4 cup chopped dried apricots, and 1/4 cup raisins to the cooked quinoa. Stir to combine.
4. Step 4: Cook uncovered over medium-low heat for 8-10 minutes, stirring occasionally, until porridge thickens and the dried fruit softens.
5. Step 5: Remove from heat and stir in 1 tsp vanilla extract. Serve warm topped with a sprinkle of extra cinnamon if desired.