Quinoa Chaufa, a dish that highlights healthiness. In this case, quinoa replaces rice, vegetable oil is swapped for peanut oil, and soy sauce is replaced by tamari or shoyu sauce, giving it an exquisite and distinctive flavor.
It fuses Peruvian culinary tradition with quinoa, an Andean superfood full of nutrients. This dish has its roots in the influence of Chinese cuisine on Peruvian cooking, offering a healthy alternative to the classic rice chaufa.
The quinoa, peanut oil, and tamari provide unique and delicious flavors, creating a one-of-a-kind and delightful gastronomic experience.
Quinoa Chaufa
Ingredients
4 Eggs
1 teaspoon of Butter
2 teaspoons of Oil
¼ teaspoon of Grated ginger
1 ½ cup of Chicken breast, cubed
2 cups of Turkey sausages, sliced
¼ cup of Tamari
1 cup of Green onion, chopped
2 cups of Cooked holantao in strips
2 cups of Chino beans
6 cups of Cooked quinoa, fluffed
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare quinoa chaufa, start by beating the eggs in a bowl, seasoning with salt and pepper.
Step 2 : Then, melt the butter in a skillet over medium heat and pour in the beaten eggs to cook for four minutes, flipping to finish cooking the omelette.
Step 3 : Once ready, remove from heat and cut into cubes to set aside.
Step 4 : In another hot skillet with oil over high heat, add the ginger, chicken, and sausage, seasoning with salt and pepper, and cook for five minutes.
Step 5 : Next, add the tamari and green onion, and sauté for another five minutes.
Step 6 : Then, incorporate the holantao, chino beans, and quinoa, stirring well before removing from heat.
Step 7 : Finally, add the egg cubes to the mixture and fold gently to combine evenly.
Step 8 : Serve the quinoa chaufa hot, ready to enjoy.
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