Chapanas with Quinoa and Beef

Ingredients

• 500g (1.1 lb) beef, cut into small cubes 500g (1.1 lb) beef, cut into small cubes
• 1 cup (200g) quinoa 1 cup (200g) quinoa
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 35g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the quinoa under cold water to remove any bitterness.
2. 2.
   In a medium-sized pot, bring 2 cups (470ml) of water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Set aside.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the beef cubes to the skillet and cook until browned on all sides.
5. 5.
   Sprinkle the cumin, paprika, and dried oregano over the beef. Stir well to coat the meat with the spices.
6. 6.
   Reduce the heat to low and cover the skillet. Simmer for 1-2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Once the beef is cooked, add the cooked quinoa to the skillet. Stir well to combine all the ingredients. Cook for an additional 5 minutes to allow the flavors to blend.
8. 8.
   Season with salt and pepper to taste. Garnish with fresh parsley.
9. 9.
   Serve the Chapanas hot with a side of llajwa salsa.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove the natural coating called saponin, which can give it a bitter taste if not properly washed.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the skillet along with the onion and garlic.
• You can substitute beef with chicken or pork for a different variation of Chapanas.
• Serve the Chapanas with a side of Bolivian-style rice for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Experiment with different herbs and spices to customize the flavor profile of the dish.

Serving advice

Serve the Chapanas hot, garnished with fresh parsley. Accompany it with a side of llajwa salsa and Bolivian-style rice for a satisfying and authentic Bolivian meal.

Presentation advice

Present the Chapanas in a deep serving dish, allowing the vibrant colors of the beef, quinoa, and spices to shine through. Garnish with a sprinkle of fresh parsley for an added touch of freshness.