Quinoa atamalada (quinoa tamale-style) is a typical Bolivian dish. Made with quinoa, it's similar to a gratin or risotto, but with a distinctly Andean character. Quinoa is the sacred grain of the Incas, naturally gluten-free and rich in protein. The addition of melted cheese makes it a truly indulgent dish. In the Andes, quinoa atamalada is served as a main course or a side dish. It's a nourishing meal, perfect for a family dinner or a quick bite. It's easy to prepare, vegetarian, and suitable for both adults and children. It's a wonderful way to discover the rich culinary heritage of Bolivia!

Bolivian Atamalada Quinoa (creamy quinoa)

Bolivia

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Preparation time: 10 minutes Cooking time 25 minutes Total time 35 minutes

Difficulty: Beginner Servings: 4 Special regime:

Suitable for gluten-free use

Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Portions

• 250g of well-rinsed quinoa ( I used red quinoa)
• 700 ml of vegetable broth (gluten-free)
• 1 chopped onion
• 2 tablespoons of olive oil
• 150g of fresh cheese or feta
• 100 ml of cream
• Salt, pepper
• Chives or parsley to serve

Preparation

1. Wash the quinoa thoroughly under cold water to remove the bitterness of the sapomine.
2. Heat the oil in a saucepan and fry the onion until golden brown.
3. Add the quinoa and broth, then cook over medium heat for 20 minutes.
   
4. When the liquid is almost absorbed, stir in the cream and mix.
5. Add the crumbled cheese and mix well until you obtain a creamy texture.
   
6. Adjust the seasoning with salt and pepper.
7. Serve hot, garnished with fresh chives or parsley.
   

Keywords: traditional Bolivian recipe, gluten-free quinoa, Andean cuisine, easy Bolivian dish, Bolivian specialty, cheese recipe, creamy quinoa, Andean cuisine.

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