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

Bolivian Quinoa Phisara (quinoa with vegetables)

Bolivia

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Preparation time 10 mins Cooking time 20 mins Total time 30 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Servings

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

Preparation

1. Dry-roast the quinoa in a pan for a few minutes until it gives off a nutty aroma.
2. Transfer it to a saucepan and add twice its volume in water. Cook for 15 to 20 minutes, drain and set aside.
3. In a pan, sauté the onion and garlic in 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.

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