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7. Bolivia Quinoa with Tomatoes and Chives 1

Bolivian Quinoa with Tomatoes and Chives Recipe

5 from 1 vote
Bolivian Quinoa with Tomatoes and Chives Recipe is a delicious dish that combines the nutty flavor of quinoa with the tanginess of tomatoes and the fresh taste of chivese. Quinoa is a grain-like seed that is native to the Andean region of South America, particularly Bolivia.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 Servings
Course: Main Course, Side Dish
Cuisine: Bolivian
Calories: 239
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups quinoa
  • 4 cups vegetable broth
  • 1/4 cup olive oil
  • 1/3 cup lemon juice
  • 4 tomatoes diced - large
  • 1 cup chives
  • 1 cup spearmint
  • 2 teaspoons ground cumin
  • black pepper Freshly ground
  • Salt to taste
  • Optional: Additional seasonings or herbs for flavor enhancement

Equipment

  • Large saucepan with lid: For cooking the quinoa
  • Medium-sized mixing bowl: For combining the cooked quinoa with other ingredients
  • Small bowl: For preparing the dressing
  • Fine-mesh sieve: For rinsing the quinoa
  • Fork: For fluffing the cooked quinoa and mixing the salad
  • Spoon or spatula: For transferring the quinoa to a bowl and tossing the salad
  • Plastic wrap or lid: For covering the bowl of salad before refrigerating

Method
 

Rinse the quinoa thoroughly under cold water in a fine-mesh sieve. Drain well.
  1. a. Place the sieve with the rinsed quinoa in a bowl or over the sink.
  2. b. Allow the excess water to drain completely.
In a medium-sized saucepan, bring the water or vegetable broth to a boil.
  1. a. Place the saucepan on the stovetop over medium-high heat.
  2. b. Wait until the liquid comes to a rolling boil.
Add the rinsed quinoa to the boiling water or broth.
  1. a. Carefully pour the quinoa into the saucepan.
  2. b. Stir gently to ensure the quinoa is evenly distributed.
Reduce the heat to low, cover the saucepan with a lid, and simmer for about 15-20 minutes.
  1. a. Turn the heat down to the lowest setting.
  2. b. Place the lid securely on the saucepan to trap the steam.
While the quinoa is cooking, prepare the dressing by combining olive oil, lemon juice, ground cumin, freshly ground pepper, and salt in a small bowl.
  1. a. Measure 1/4 cup of olive oil and add it to the bowl.
  2. b. Squeeze 1/3 cup of lemon juice into the bowl.
  3. c. Sprinkle 2 teaspoons of ground cumin over the mixture.
  4. d. Season with freshly ground pepper and salt to taste.
Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl.
  1. a. Gently loosen the quinoa grains with the fork.
  2. b. Transfer the quinoa to a bowl using a spoon or spatula.
Add the diced tomatoes, chopped chives, and spearmint to the quinoa.
  1. a. Scatter the diced tomatoes over the quinoa.
  2. b. Sprinkle the chopped chives and spearmint on top.
Pour the prepared dressing over the quinoa mixture and toss gently to combine.
  1. a. Slowly drizzle the dressing over the quinoa and vegetables.
  2. b. Use a large spoon or spatula to mix everything together.
Allow the flavors to meld together by refrigerating the salad for at least 30 minutes before serving.
  1. a. Cover the bowl with plastic wrap or a lid.
  2. b. Place the salad in the refrigerator and set a timer for 30 minutes.
Serve the Bolivian Quinoa with Tomatoes and Chivese chilled or at room temperature.
  1. a. Use a serving spoon to dish out individual portions.
  2. b. Consider garnishing with additional herbs or seasonings if desired.

Notes

Rinse the quinoa thoroughly before cooking to remove any bitter residue.
Use vegetable broth instead of water to enhance the flavor of the quinoa.
Allow the cooked quinoa to cool slightly before adding the tomatoes and chivese to prevent wilting.
Adjust the amount of lemon juice and olive oil in the dressing according to personal taste preferences.
Consider adding other herbs or seasonings such as parsley or paprika for additional flavor dimensions.