Quinua a la Boliviana (Andean Golden Quinoa & Queso Fresco Risotto) – Authentic Bolivia Recipe

Ingredients for Quinua a la Boliviana (Andean Golden Quinoa & Queso Fresco Risotto) (4 Servings)

• 1.25 lbs (or 2.5 cups) royal Andean quinoa, prepped into bite-sized pieces
• 1.5 cups sweet corn and peas, washed and trimmed
• 1 cup cubed queso fresco
• 1 medium onion and 3 cloves garlic, finely minced with ají amarillo (yellow chili)
• 1.5 tbsp traditional Bolivia seasoning (garlic, cumin, cilantro)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and ají amarillo (yellow chili) until golden.
2. Add garlic, cumin, cilantro along with royal Andean quinoa and sweet corn and peas, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with cubed queso fresco.