Bolivian Atamalada Quinoa (creamy quinoa)

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!

Preparation time: 10 minutes

Cooking time 25 minutes

Total time 35 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Special diet: suitable for gluten-free diet

Ingredients

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.

Read it online: https://glutenevasion.fr/recette/quinoa-atamalada-bolivien-quinoa-cremeux/