About the Bolivian Quinoa with Tomatoes and Chives Recipe: Quinoa, often dubbed the “mother of all grains,” has nourished people in the Andes—especially Bolivia—for thousands of years. In this recipe, we’re bringing together the nutty bite of Bolivian quinoa with juicy tomatoes and fresh chives for a dish that’s both simple and nourishing. It’s a balanced meal, honestly, and works at any time of day—breakfast, lunch, or dinner.
The ingredients are pretty straightforward, and they play off each other to let quinoa’s unique texture shine. When you mix lightly cooked quinoa with ripe tomatoes and snappy chives, you get something that’s refreshing and wholesome. This isn’t just a salad—it’s a little taste of Bolivia’s food culture, right at your table, and it packs a solid punch of plant-based protein.
One of the best things about this recipe? You can serve it warm or cold, so it fits just as well into a rushed weekday lunch as it does into a relaxed family dinner. The flavors are bright but still comforting, and since it’s vegetarian, vegan, and gluten-free, it works for almost everyone.
Key Takeaways
- Bolivian quinoa brings a nutty, nutritious base.
- The recipe is easy and flexible—serve it warm or cold.
- Tomatoes and chives keep things lively and fresh.
Bolivian Quinoa with Tomatoes and Chives Recipe Ingredients
Servings: 8
Prep Time: 15 minutes
Cooking Time: 20 minutes/strong>
2 cups quinoa
4 cups water
1/4 cup olive oil
1/3 cup lemon juice
4 tomatoes, diced large
1 cup chives, chopped
1 cup spearmint, chopped (optional)
2 tsp cumin, ground
Freshly black pepper,ground
1/4 tsp sea salt, to taste
Bolivian Quinoa with Tomatoes and Chives Recipe Cooking Instructions
Start by rinsing the quinoa under cold water in a fine-mesh sieve. Don’t skip this step—it removes a coating called saponin that can make things taste a bit off. Shake off the extra water.
Pour your water or broth into a medium saucepan and bring it to a boil. Add the quinoa, stir it in, then cover the pot and lower the heat. Let it simmer for 15 to 20 minutes, until the quinoa is tender and the liquid’s gone.
While that’s going, whisk together olive oil, lemon juice, cumin, salt, and pepper in a small bowl for the dressing. Taste it—maybe you’ll want a little more lemon or a pinch more salt.
When the quinoa’s ready, fluff it with a fork. Move it to a big bowl and add the diced tomatoes, chives, and spearmint if you’re using it.
Pour the dressing over everything and toss gently. You want the flavors to mix, but don’t smash the tomatoes.
Let the salad chill in the fridge for at least 30 minutes. That rest really helps the flavors come together. Serve it cold or at room temperature—honestly, it’s good either way.
reipe card goes here
Bolivian Quinoa with Tomatoes and Chives Recipe
Ingredients
- 2 cups quinoa
- 4 cups water
- 1/4 cup olive oil
- 1/3 cup lemon juice
- 4 tomatoes diced large
- 1 cup chives chopped
- 1 cup spearmint chopped (optional)
- 2 tsp cumin ground
- black pepper freshly ground
- 1/4 tsp sea salt to taste
Instructions
- Start by rinsing the quinoa under cold water in a fine-mesh sieve. Don’t skip this step—it removes a coating called saponin that can make things taste a bit off. Shake off the extra water.
- Pour your water or broth into a medium saucepan and bring it to a boil. Add the quinoa, stir it in, then cover the pot and lower the heat. Let it simmer for 15 to 20 minutes, until the quinoa is tender and the liquid’s gone.
- While that’s going, whisk together olive oil, lemon juice, cumin, salt, and pepper in a small bowl for the dressing. Taste it—maybe you’ll want a little more lemon or a pinch more salt.
- When the quinoa’s ready, fluff it with a fork. Move it to a big bowl and add the diced tomatoes, chives, and spearmint if you’re using it.
- Pour the dressing over everything and toss gently. You want the flavors to mix, but don’t smash the tomatoes.
- Let the salad chill in the fridge for at least 30 minutes. That rest really helps the flavors come together. Serve it cold or at room temperature—honestly, it’s good either way.
Notes
Rinsing quinoa well is non-negotiable. Use a fine-mesh sieve and cold water, and don’t rush it—no one likes bitter quinoa. If you cook it in vegetable broth instead of plain water, you’ll get a richer flavor right from the start. Fresh tomatoes and finely chopped chives keep things tasting crisp. Want to sneak in more nutrition? Add some cilantro. It works nicely with the chives and brings extra minerals and fiber. Since the dish is naturally gluten-free and vegetarian, it’s a safe bet for most diets. Let the quinoa cool a bit before mixing in the tomatoes and chives—otherwise, they’ll wilt. Add the dressing slowly and toss everything gently to keep the texture just right. A pinch of salt and a grind of black pepper go a long way, but don’t go overboard. If you’re feeling fancy, scatter some fresh herbs on top right before serving.
Cooking Tips
Rinsing quinoa well is non-negotiable. Use a fine-mesh sieve and cold water, and don’t rush it—no one likes bitter quinoa. If you cook it in vegetable broth instead of plain water, you’ll get a richer flavor right from the start. Fresh tomatoes and finely chopped chives keep things tasting crisp.
Want to sneak in more nutrition? Add some cilantro. It works nicely with the chives and brings extra minerals and fiber. Since the dish is naturally gluten-free and vegetarian, it’s a safe bet for most diets.
Let the quinoa cool a bit before mixing in the tomatoes and chives—otherwise, they’ll wilt. Add the dressing slowly and toss everything gently to keep the texture just right.
A pinch of salt and a grind of black pepper go a long way, but don’t go overboard. If you’re feeling fancy, scatter some fresh herbs on top right before serving.
Bolivian Quinoa with Tomatoes and Chives Recipe FAQs
People often ask about getting the most out of quinoa, tomatoes, and chives—how to keep things fresh, what little tweaks work, and how to avoid a bland or soggy salad. Here are some of the questions that come up, along with our best tips.
What are the instructions for cooking quinoa with roasted tomatoes for the Bolivian quinoa with tomatoes and chives recipe?
For the Bolivian quinoa with tomatoes and chives recipe, rinse the quinoa well to get rid of any bitterness. Cook it in water or veggie broth for 15-20 minutes until it’s fluffy. For the tomatoes, toss them in olive oil, salt, and pepper, then roast at 400°F (200°C) for about 20 minutes—look for soft, caramelized edges. Mix the warm quinoa and roasted tomatoes together for a deeper flavor.
How can I incorporate chives into the Bolivian quinoa with tomatoes and chives recipe effectively?
Chives add a gentle onion flavor and work best when fresh. For the Bolivian quinoa with tomatoes and chives recipe, chop them finely and fold them into the quinoa after it’s cooled a bit—this way, they keep their pop and don’t go limp. Add right before serving or use as a garnish for the brightest flavor.
Can I use red quinoa instead of white in the Bolivian quinoa with tomatoes and chives recipe?
Absolutely—red quinoa works just fine for the Bolivian quinoa with tomatoes and chives recipe. It’s a bit earthier and holds its shape better, but otherwise, it cooks the same way. You’ll get a more colorful salad, too.