Quinoa Chaufa: The Healthy and Powerful Version of the Classic Chifa!

25 min
This dish is the perfect fusion between Andean tradition and chic cuisine. We replaced rice with pomegranate quinoa, creating a richer base in protein and fiber. We sauté it over high heat in a wok with all the classic elements: its egg omelet, its crispy vegetables, the kion, the sillao and, to give it that bittersweet touch that we love, pieces of fried ripe banana. It's a complete, nutritious and absolutely delicious dish!

INGREDIENTES

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3
Porciones

HERRAMIENTAS

  • + Wok or large deep frying pan
  • + Small pan for the tortilla
  • + Cutting board and sharp knife
  • + Spatula

INSTRUCCIONES

Step 1:

The Preparations. The secret to a good chaufa is to have everything ready (Mise en place). Chop all the vegetables, kion and garlic. In a small bowl, beat the eggs and prepare a thin tortilla in a skillet with a little oil. Roll it up and cut it into strips. Reserve.

Step 2:

The Golden Banana. In the wok over medium-high heat, heat a tablespoon of oil and brown the ripe banana cubes on all sides until caramelized. Pick them up and reserve them.

Step 3:

The Sautéed One. Raise the heat of the wok to the maximum. Add another tablespoon of oil and sauté the white part of the Chinese onion for 30 seconds. Add the garlic and kion, and sauté for a few more seconds until they release their aroma.

Step 4:

Vegetables. Add the pepper and asparagus to the wok. Saute with fast, steady movements for 2-3 minutes. We want the vegetables to be cooked but still crisp.

Step 5:

Quinoa. It's time for the star. Add the cooked and chilled quinoa to the wok. With the spatula, help to peel it and sauté everything together for a couple of minutes, until the quinoa is very hot.

Step 6:

The Final Union. Add the fried banana and tortilla strips back to the wok. Bathe everything with the chair and sesame oil. Mix everything one last time with energy so that the flavors are integrated.

Step 7:

The Green Touch. Turn off the heat and add the green part of the chopped Chinese onion. Serve immediately, crowning each dish with a shower of toasted sesame seeds.

TIPS

  • + Cold Quinoa, Perfect Chaufa: As with chaufa rice, the secret to keeping it from clumping is to use quinoa cooked the day before, well chilled from the refrigerator. This ensures that the grains are loose and the chaufa is well grained.
  • + Red Hot Wok: The soul of a chaufa lies in being sautéed at a very high heat. This gives it that characteristic smoky flavor called “wok hei”. If you don't have a wok, use the largest pan you have and don't overload it.
  • + Andean Superfood: Not only is quinoa delicious, but it's an incredible source of complete protein, fiber, and minerals. Making this change is a big plus for your nutrition!
  • + Creative Freedom: This chaufa is an incredible base. Feel free to add your favorite protein: chicken pieces, roasted pork, prawns, or even mushrooms for a complete vegetarian option.