Quinoa is a grain native to the high plateau area of the Andes mountains and has a high nutritional value. In Bolivia, this “golden grain” is used to prepare more than thirty exquisite dishes, one of them being Phisara, which is served mainly in La Paz, Oruro, and Potosi. It consists of quinoa lightly ground in a batán (grinding stone), toasted and then cooked in a pot.
It is served with roasted beef, llama pork rinds, charque or cheese, and garnished with beans, cooked peas, and green onions. This highland recipe is very simple and super nutritious, and can be prepared in a very short time.
2 cups of quinoa with shell
3 cups beef broth
3 oil tablespoons
½ kg of beans
250 gr of fresh cheese
1. Place the quinoa in a frying pan over high heat but without oil and toast it until it is golden brown.
2. Pass the stone over the quinoa until it slides, to loosen the shell and be able to remove it.
3. Place the quinoa in a container and wash it with your hands until you can remove the shell completely. Go moving the water so that it remains on the surface and then discard it.
4. Filter the quinoa through a sieve two or three times until it is completely clean.
5. Place the broth and oil in a pot and cook the quinoa over low heat with the pot covered.
6. In another pot, cook the beans in salted water.
7. Once cooked, serve the quinoa on plates accompanied by the broad beans and pieces of fresh cheese.
Recipe from https://www-cocina--boliviana-com.translate.goog/recetas/entradas/phisara-de- quinua?_x_tr_sl=es&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=sc