Bolivian Quinoa Drink

A sweet and creamy Andean breakfast. This warm Bolivian quinoa drink is spiced with cinnamon and cloves and thickened with shredded apples. A comforting drink that is perfect for the entire family. 

The mornings greet you with low temperatures in the Bolivian Andean cities, where a hot drink to start the day is what people look for.

The caseritas or street vendors are ready from the early hours of the morning with their disposable cups loaded with this delicious quinoa drink. In one hand a tray with several cups, and in the other hand a can of evaporated milk to top it before handing you your breakfast.

If you happen to buy it from a kiosk, they often accompany it with a simple sandwich of homemade bread with a thick slice of Bolivian cheese.

What is quinoa?

Quinoa, from the Quechua word kinwa, is a grain native to the high mountains of the Andes, from Bolivia, Colombia, Ecuador, and Peru.

It grows in arid soils or semi-arid, and has excellent adaptability to hostile climates and different ecosystems. Bolivia and Peru have the largest variety of quinoa.

Among the varieties, Bolivia produces Quinoa Real, which is rich in minerals and nutrients because it grows in the salt flats regions of Uyuni and Coipasa.

Of all the Andean grains, quinoa is the most versatile from a culinary point of view.

This grain can be used whole, raw or toasted; the flour and flakes can be used for baking. Quinoa can be cooked like rice and used in a large variety of dishes.

What are the different types of quinoa?

White quinoa – This is the best known and the most seen on the markets. Its flavor is the most subtle of all the varieties. It has almost twice the fiber of red quinoa. Thanks to its delicate flavor and light and fluffy texture, is perfect for salads or as a substitute for rice.

Red quinoa – Red quinoa has similar properties to white quinoa; it is low in calories, rich in protein, and highly nutritious. Compared to white quinoa, it requires a longer cooking time. And, once cooked its flavor is more intense. It goes very well in salads with fruit or nuts.

Black quinoa – This one requires more cooking time than the other varieties and its flavor is earthy. Once cooked, it retains the characteristic crunchiness of a grain when consumed. This variety is tasty in oatmeal dishes because its crunchy texture contrasts with the creamy oatmeal.

A fruit and quinoa drink

Bolivia and Peru share a very similar recipe for this nutritious breakfast. Of course, white quinoa is the star of this dish.

You’ll find some recipes cook the quinoa and fruits with milk, others add pineapple and apples. Some use chopped fruits, and others shred the apples.

Our recipe is simple and the one you find on many Bolivian streets.

This drink is thick and creamy, but not thick enough to use a spoon. You can serve it hot, room temperature, or even cold.

For this drink, use 1 tablespoon of quinoa per person or per serving, and 1 cup and a little bit more water.

I like to use shredded apples to help thicken this drink, but is not enough and you’ll need to add a little bit of cornstarch along with the sugar.

Other people like to cut the apples in chunks, simmer them in the water along with the spices, and then removed them and mashed them before returning them to the pot.

To sweeten this quinoa drink, use your favorite sweetener.

Made with wholesome ingredients and loaded with fiber and protein, this beverage makes a healthy and comforting breakfast or snack.