{"product_id":"libro-quinoa-sabores-de-estacion","title":"Book: Quínoa – Seasonal Flavors","description":"\u003cp\u003e\u003cstrong\u003e\"Quínoa. Sabores de estación,\" the book celebrating 15 years of the vegetarian restaurant Quínoa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e• Brings together over 100 vegetarian and vegan recipes that have marked the restaurant's history over its fifteen years.\u003cbr\u003e• Organized by season, it includes classic dishes from the menu, such as cochayuyo ceviche, eggplant lasagna and red berry crumble, among others.\u003c\/p\u003e\n\u003cp\u003eNovember 2025 \/ Fifteen years ago, when talking about vegetarian cooking in Santiago was still unusual, Sol Fliman and her brother Diego opened the doors of Quínoa in Vitacura with a simple idea: cook with fresh ingredients, seasonal vegetables and comforting flavors.\u003c\/p\u003e\n\u003cp\u003eToday, the restaurant celebrates its fifteenth anniversary with the publication of its first book, \"Quínoa. Sabores de estación,\" published by Picnic Ediciones — a selection of over 100 recipes that reflect the essence of its cooking: simple, flavorful, one-hundred-percent plant-based dishes.\u003c\/p\u003e\n\u003cp\u003eOrganized by season, it includes signature dishes from the restaurant, such as red quinoa salad and eggplant lasagna, alongside newer additions like fava bean quinotto and grilled peach salad.\u003c\/p\u003e\n\u003cp\u003e\"At Quínoa we cook from scratch every day. That's the spirit we wanted to show in the book — simple, natural, flavorful cooking, made with care and seasonal ingredients. It's an invitation to cook at home with fresh produce,\" explains Sol Fliman, chef and founder of the project.\u003c\/p\u003e\n\u003cp\u003eBeyond the recipes, \"Quínoa. Sabores de estación\" traces the history, philosophy and daily work of the restaurant, which since 2010 has championed plant-based cooking and collaboration with small local producers. With photography by Macarena Álvarez and illustrations by María José Carmona, the book celebrates the journey of this space that continues to inspire new generations to enjoy vegetarian cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sol Fliman\u003c\/strong\u003e\u003cbr\u003eChef and founder of Quínoa, Sol Fliman has championed vegetarian cooking in Chile for over two decades. Creator of the successful blog Cocina de Mercado — and a book of the same name — she has led her own restaurant since 2010, which has become a benchmark in plant-based cuisine. Her approach: seasonal, flavorful, accessible cooking, where vegetables and collaboration with small producers are an essential part of her philosophy.\u003c\/p\u003e","brand":"QUÍNOA","offers":[{"title":"Default Title","offer_id":54636274221224,"sku":"QUINOA001","price":34990.0,"currency_code":"CLP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1481\/4916\/files\/portada_quinoa.jpg?v=1764166497","url":"https:\/\/creadoenchile.cl\/en\/products\/libro-quinoa-sabores-de-estacion","provider":"Creado en Chile","version":"1.0","type":"link"}