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Bolivian Majao

Bolivian Majao

Bolivian Majao

40 min Medium 2 servings

80 g de organic red quinoa real

300 ml of water

2 garlic cloves, thinly sliced

½ onion, thinly sliced

½ red pepper, finely chopped

½ green pepper, finely chopped

50 g cooked peas

2 tbsp tomato paste

1 tsp paprika

Sea salt and black pepper to taste

Olive oil


To serve

2 ripe bananas

½ avocado sliced

½ tomato sliced

Fresh parsley

  1. To cook quinoa. First, heat 1 tbsp of olive oil in a small saucepan over medium-high heat, add the quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
  2. Add water and bring it to a boil. Lower the heat and cook, covered, for 20 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. Then fluff the quinoa gently with a fork and set aside.
  3. In the meantime, cut the bananas in halves lengthwise. Place in a baking tray and bake for 15-20 minutes at 200C. Set aside.
  4. For the quinoa majao Add 2 tablespoons of olive oil to a pot, add onion, garlic and chopped peppers. Sauté on medium-high heat for 5 minutes. Then add in cooked peas, tomato paste and paprika. Stir together and cook for a couple of minutes.
  5. Add the cooked quinoa to the pot and stir well to combine. It is ready to serve!
  6. If you like to serve the majao in a dome shape, fill the quinoa in a bowl, pat down lightly to compact and invert onto a plate. Add baked banana, avocado and tomato. Enjoy.


1 tbsp = tablespoon

1 tsp = teaspoon