Phisara de Quinua

"Phisara de Quinua," a hearty and nutritious dish that combines the earthy taste of quinoa with the freshness of green onions, the creaminess of fresh cheese, and the subtle sweetness of fava beans. This traditional recipe is often accompanied by small, boiled potatoes and a spicy touch of llajwa, a Bolivian hot sauce, making for a rich cultural experience right on your plate.

Ingredients

🍚 2 cups Quinoa
🌿 1 cup Green Onions, finely chopped
🌿 1.5-2 cups Fava Beans, shelled and halved
🥔 2 medium-sized Small Potatoes (Papa Imilla)
🧀 1/2 to 1 cup Fresh Cheese (Quesillo), crumbled
🧂 1 teaspoon Salt
💧 4 cups Water, for boiling and cooking
🌶️ Llajwa, as condiment for serving

Instructions

1- Prepare Quinoa:

• In a metal pan, dry-toast the quinoa on medium heat.
• Stir continuously with a wooden spoon until it turns slightly golden.

2- Wash Quinoa:

• Transfer the toasted quinoa to a metal bowl.
• Wash vigorously under running water, changing the water multiple times until it runs clear.

3- Cook Quinoa:

• Boil water using a 2:1 water-to-quinoa ratio.
• Add the washed quinoa, cooking until fluffy and the water is absorbed.

4- Prepare Fava Beans:

• Boil the shelled fava beans until tender-crisp.
• Chill in cold water to preserve color.

5- Boil Potatoes:

• In a separate pot, boil the small potatoes until tender.

6- Prepare Green Onions:

• Wash the chopped green onions by soaking them briefly in water to reduce bitterness.

7- Combine Quinoa and Green Onions:

• Add the green onions on top of the cooked quinoa.
• Cover the pot and let them steam with the quinoa's residual heat.

8- Crumble Cheese:

• Prepare the fresh cheese by crumbling it.

9- Assemble and Serve:

• On a serving platter, arrange the quinoa and green onion mixture.
• Top with boiled potatoes and fava beans.
• Sprinkle with crumbled cheese and serve with llajwa on the side.

Prep Time: 30-40 minutes
Cook Time: 20-30 minutes
Total Time: 50-70 minutes
Servings: Approximately 4 people
Calories: 350 per serving
Proteins: 15g
Fats: 10g
Carbohydrates: 55g
Equipment:

• 🔥 Standard 4-burner Gas Stove
• 🍳 Various stainless steel pots with glass lids
• 🍴 Metal pan for toasting quinoa
• 🥄 Wooden spoon
• 🥄 Metal ladle
• 🚰 Double-basin stainless steel sink
• 🍽️ Traditional round wooden serving platter

Cooking Tips:

• Dry-Toasting Quinoa: Enhances flavor and adds a slight nuttiness to the quinoa.
• Thorough Quinoa Washing: Essential to remove bitterness caused by saponins.
• Preserve Fava Bean Color: Chilling in cold water stops the cooking and retains the green color.

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Phisara de Quinua

Posted by Waivio guest: @waivio_hivecooking