Peruvian Chaufa or Quinoa Fried Rice
The Whole Scoop version of a classic Chifa (Peruvian-Chinese) dish inspired by a trip to Peru. Savory flavors combined with a rich nutritional profile for a healthy dish that the whole family can enjoy.
Ingredients
- 2 cups cooked quinoa
- 1/3 cup carrots, diced or shredded
- 1/2 cup mushrooms, diced
- 1/2 cup peas or snap peas
- 1/3 cup corn, frozen or canned
- 1 bell pepper, sliced or diced
- 2 tbsp oil
- 1 large onion, sliced red or yellow
- 3 cloves garlic, minced
- 3-5 tbsp soy sauce, to taste
- 1 tsp ground ginger
- pepper, to taste
Optional Ingredients
- 1 tsp lemongrass paste
- 1/2 tsp turmeric
- 1/3 cup diced pineapple or mango
- sliced red cherry or chili peppers garnish
- fresh chopped cilantro garnish
- sesame seeds garnish
Instructions
- Cook the quinoa according to package instructions in a sauce pan.
- While your quinoa is cooking, dice up all your veggies.
- In a separate large skillet or wok, saute the onion and garlic in your olive oil until translucent, about 2-3 minutes.
- Add the rest of your veggies and spices (ginger, pepper, turmeric). Saute until softened to desired texture (some like crunchy veggies, some like soft).
- When the veggies are done, add the 2 cups of cooked quinoa and soy sauce to the skillet. Give a good mix with the veggies until well incorporated.
- Serve and garnish as desired.
Notes
- Soy sauce can be subbed with coconut aminos or tamari.
- In place of fresh veggies, you can use a 1 lb bag of frozen veggies (think Asian blend).