Bolivian Quinoa Phisara (quinoa with vegetables)

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.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time 30 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free

Ingredients

250g washed and drained quinoa (I used red quinoa)
1 chopped onion
2 cloves of minced garlic
2 tablespoons of 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.

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