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Home > Blog > Bolivian Quinoa bake (Humintas de Quinoa)

Bolivian Quinoa bake (Humintas de Quinoa)

Bolivian Quinoa bake (Humintas de Quinoa)

Quinoa can be quite difficult to cook, but is all about the spices and herbs. Here is an easy recipe that I make whenever I feel like a taste of home:

4 cups of quinoa

5 cups of water

8 spoons of warm butter

1 tablespoon of sugar

1 tablespoon of cloves

4 eggs (beaten)

8 thick slices of white cheese (I normally put more)

3 tablespoons of paprika

½ cup raisins (optional- I mostly prefer to leave them out)

Salt to taste

Preparation:

Wash the quinoa thoroughly using a colander (Quinoa can be bitter if not washed properly) and cook for the length of time your package suggests, it can vary. Once cooked, drain the excess water and blitz it briefly in a food processor (just a quick mix- it should not be blended into a liquid).

Transfer the quinoa to a bowl, add the sugar, salt, cloves, butter, eggs, paprika and raisins and mix. 

Put the mixture in a baking tray and put the cheese on top. Bake at 180 degrees C until the top is brown and the mixture is spongy.

Some tips: Quinoa is very heavy and filling, so serve small portions with some salad. You can freeze any leftover to reheat later for lunches.

This recipe is from the book: Quinoa, the golden grain of the Andes by Rita del Solar.

You can learn more about the research that has been done on quinoa and its nutritional properties here



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