Quinoa Chaufa (Peruvian Quinoa Fried Rice)

Ingredients

• •3 cups cooked quinoa, cooled (day-old is best)
• •3 eggs
• •3 tbsp soy sauce
• •1 tbsp sesame oil
• •2 tbsp vegetable oil
• •4 green onions, sliced
• •2 garlic cloves, minced
• •1 tsp fresh ginger, grated
• •1 red bell pepper, finely diced
• •½ cup frozen peas
• •to taste salt and black pepper
• •2 tbsp fresh cilantro, chopped, for serving

Directions

1. 1Beat eggs with a pinch of salt in a small bowl.
2. 2Heat 1 tbsp oil in a large non-stick skillet or wok over medium-high heat, pour in eggs, and scramble until just set; transfer to a plate and set aside.
3. 3Add remaining oil to the pan over high heat; sauté garlic, ginger, and bell pepper for 2 minutes.
4. 4Add cooled quinoa and press it against the hot pan; let it sit undisturbed for 1 minute to get some crispy bits, then stir.
5. 5Add frozen peas and toss everything together for 1 minute until peas are warmed through.
6. 6Pour soy sauce and sesame oil over the quinoa mixture and toss to coat evenly.
7. 7Fold in scrambled eggs and half the green onions, breaking the eggs into small pieces as you go.
8. 8Taste and adjust seasoning with salt and pepper.
9. 9Serve topped with remaining green onions and fresh cilantro.

💡 Day-old cooked quinoa works best here because it is drier and fries up rather than steaming — make a batch the night before for best results. For a heartier meal, stir in 1 cup diced cooked chicken or shrimp with the quinoa.

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