Bolivian Quinoa Phisara (Vegetable Quinoa)

Quinoa phisara is one of the oldest and simplest dishes in Bolivian cuisine. Prepared with toasted quinoa then sautéed with a few vegetables and seasonings, this recipe highlights the natural richness of the "grain of the Andes." It is gluten-free, nutritious, and easy to digest, making it ideal if you're looking for healthy cuisine. Traditionally, phisara is eaten with a fried egg, cheese, or a piece of grilled meat. In rural Bolivia, it was an everyday meal, easy to prepare and providing energy for the day. Today, quinoa phisara also finds its place in a modern, balanced diet. It represents a wonderful way to travel through Bolivia's culinary culture.

Preparation time 10 mins

Cooking time 20 mins

Total time 30 mins

Cooking method: traditional

Difficulty: beginner

Servings: 4

Ingredients

250g washed and drained quinoa ( I used red quinoa)
1 chopped onion
2 cloves garlic, minced
2 tbsp olive oil
2 carrots cut into small cubes
1 diced bell pepper
Salt, pepper
Fresh parsley or cilantro for garnish
Fried egg (optional, to accompany)

Preparation

1
Toast the quinoa in a dry pan for a few minutes until it gives off a nutty aroma.
2
Transfer it to a saucepan and add twice its volume of water. Cook for 15 to 20 minutes, drain and set aside.
3
In a pan, brown the onion and garlic in the oil.
4
Add the carrot and pepper, cook for 5 minutes.
5
Stir in the cooked quinoa and mix well.
6
Season with salt and pepper, let it cook for a few minutes to dry slightly.
7
Serve hot, garnished with parsley or coriander, with a fried egg if desired.

Keywords: traditional Bolivian recipe, gluten-free quinoa, Andean cuisine, easy Bolivian dish, Bolivian specialty, toasted quinoa, healthy recipe, Andean food.

Read it online: https://glutenevasion.fr/recette/phisara-de-quinoa-bolivien-quinoa-aux-legumes/