Chaufa is a classic Peruvian rice dish that draws a heavy influence from Peru’s large Chinese immigrant population. Replacing the rice with quinoa is an excellent way to show how easily quinoa can be substituted into virtually any traditional rice dish. Using quinoa instead of rice not only adds a massive nutritional improvement, but in many cases a textural and flavor enhancement as well. Quinoa’s versatility is also displayed here as it perfectly complements this balance of international flavors.
-1 cup dry Andean Pride Royal Quinoa (Tri-Color preferred)
-1/2 cup green onion base (white part only), chopped
-1/2 cup green onion tops (green part only), cut into 1 inch pieces
-1 cup carrot, shredded
-1 red bell pepper, chopped
-1/2 spicy pepper (locoto preferred), chopped (optional)
-3 tbsp. fresh ginger root, grated
-4 garlic cloves, chopped
-3 eggs, beaten
-5 tbsp. low sodium soy sauce
-2 tbsp. mirin
-1 tsp. hoisin sauce
-2 tbsp. cooking oil (sunflower, flaxseed or chia)-
-1 tbsp. of sesame oil
-2 cups of cooked tofu (or other protein), cubed (optional ingredient)
- Prepare quinoa as instructed on package and set aside (yield about 3 cups)
- Heat oils in a wok over high heat. Add garlic, chopped green onion base, ginger and peppers and sauté for 2 minutes stirring constantly. Lower heat slightly, then add quinoa, carrot, and (if using) tofu or other protein. Turn frequently for an additional 5 minutes.
- Push mixture to one side of the wok. In the other side, scramble the eggs rapidly, then fold everything together evenly while adding the mirin and hoisin sauce.
- Add the soy sauce and half of the green onion tops and continue to turn until evenly coated. Garnish with the remaining green onion tops and serve.
For variety play with different vegetable or protein combinations. If you like a little extra spice, sriracha works quite nicely!