Quinoa chaufa: the nutritious, rice-free version of this Chinese-Peruvian dish

The quinoa, Peru’s flagship food, in addition to its nutritional character, it is also recognized for its versatility in the kitchen. In this way, Yo Madre’s Recipes brings us a simple and quick recipe for quinoa stew.

Among his tips is to add as ingredients the vegetables and meats that you have on hand.

Follow the steps:

Ingredients

• 2 cups of quinoa
• 2 chicken breasts
• a piece of pepper
• a piece of kion
• 4 eggs
• 2 cups of chopped Chinese onion
• ¼ cup of soy sauce
• ½ teaspoon sesame oil (optional)
• ½ teaspoon pepper
• Salt to taste
• Oil

Preparation

Wash and parboil the quinoa. The amount of water is always three times more than the quinoa you are going to use. Cooking takes approximately 17 minutes. Then, remove from the heat and remove all the liquid. Cut the chicken into pieces and season it with the soy sauce and pepper. Let it rest for about 5 minutes and reserve. Beat the eggs with a pinch of salt and a pinch of pepper. Prepare two tortillas and cut them into squares.

Heat a splash of oil and brown the ginger and the chopped pepper. Let it brown for about 21 minutes and then add the seasoned chicken. Sauté over very high heat for about 4 minutes without neglecting the preparation until it is cooked. Now add the quinoa, the Chinese onion, the chopped tortilla and the sesame oil (if you decide to use it). Mix everything and taste the taste. Add more soy if you think it’s necessary.

NOTE: You can replace the chicken with beef, turkey, bacon, hot dog, ham and even make various mixtures, and the amount is your choice. The most important thing is that you have everything chopped and at hand, because this dish is very quick to make.