Andean Quinoa Lawa — Homemade Mazamorra de Quinoa Recipe

Versión en Español

Andean quinoa lawa, or mazamorra de quinoa, is a thick, hearty stew of rinsed quinoa and potatoes simmered in water over a sofrito of onion, garlic, and bell pepper, seasoned with oregano and cumin, and finished with chopped hard boiled eggs and parsley. It takes 20 minutes of preparation and about 30 minutes of cooking, and serves 6.

Quinoa has been a daily staple of Andean cultures for thousands of years, and this comforting dish from northern Chile is a great way to bring it into your kitchen.

How to Make Quinoa Lawa?

Quinoa lawa is a hot dish built on a sofrito and finished with potatoes and hard boiled eggs. The quinoa is rinsed well, the onion, garlic, and bell pepper are cooked in oil, then hot water, quinoa, potatoes, and spices go in and simmer until tender and thick.

Nutritional Information

Each serving of quinoa lawa contains approximately 300 kcal, 10 g of protein, 12 g of fat, 120 mg of cholesterol, 40 g of carbohydrates, 3 g of sugars, 5 g of fiber, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Andean Quinoa Lawa Recipe

Preparation: 20 minutes
Cooking: 30 minutes
Servings: 6

Ingredients

• 270 g (1½ cups) of quinoa
• 5 hard boiled eggs, chopped
• 4 tablespoons of oil
• 3 potatoes, diced
• 3 garlic cloves, chopped
• 1 red or green bell pepper
• 1 onion, finely chopped
• 1½ teaspoons of dried oregano
• ½ teaspoon of ground cumin
• 1½ liters (6 cups) of hot water
• Finely chopped parsley
• Fine salt
• Black pepper

Instructions

1. In a large bowl, wash the quinoa in cold water, rubbing the grains, until it is completely clean. Drain and set aside. Heat the oil in a medium pot over medium heat, add the onion, garlic, and chopped bell pepper, and cook for about 10 minutes, stirring, until the onion turns golden.
2. Pour 1½ liters of hot water into the pot, add the rinsed quinoa and the diced potatoes, and season with oregano, cumin, salt, and pepper. Cook for about 20 minutes over medium heat, until the quinoa and potatoes are tender.

3. Add the chopped hard boiled eggs and keep warm. Taste and adjust the seasoning. Serve hot in bowls, sprinkled with chopped parsley.

Additional Tips

Make it creamier

Lightly mash some of the cooked potatoes in the pot before adding the eggs for a thicker, creamier lawa.

Watch the volume

Quinoa triples in volume as it cooks, so use a large enough pot and do not add too much water, or the lawa will be thin.

Rinse thoroughly

Rubbing and rinsing the quinoa removes saponin, a natural bitter coating on the grains.

Frequently Asked Questions (FAQs)

1. Can I use red or black quinoa?

Yes, although they are firmer and earthier and need a few more minutes of cooking.

2. Do I need to soak the quinoa first?

Soaking is not strictly necessary, but washing it thoroughly is essential to remove the bitter saponin that coats the grains.

3. Can I freeze quinoa lawa?

It is not recommended, since both the potato and the quinoa lose texture when thawed. Keep it in the fridge for up to 2 days.

4. Is it gluten free?

Yes, quinoa contains no gluten, so the dish is naturally gluten free as long as the spices and other ingredients are too.

What Is Lawa?

Lawa, also spelled lagua, is a thick Andean soup or porridge made from grains such as quinoa or corn. In northern Chile, among the Aymara and Quechua communities, quinoa lawa is a warming everyday dish at high altitude.

Benefits of Quinoa

Quinoa is one of the richest plant sources of protein among grains, with all the essential amino acids, and it is naturally gluten free. It can also be ground into flour for sweet and savory recipes.

Did You Know?

In Spanish, mazamorra originally meant a simple stew or porridge, and over time the name was applied to many thick dishes made from grains and legumes across Latin America.

Recommended

• Quinoa Stew Recipe
• Traditional Mapuche Quinoa Salad Recipe
• Homemade Quinoa Bake Recipe
• Andean Chuño with Eggs Recipe