Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Quinoa Chaufa with Mixed Vegetables
Chaufa is Peruvian fried rice, a standard dish in chifa cuisine, which fuses Peruvian and Chinese cooking. But these days it’s common to find chaufa that replaces the rice with more nutrient-dense quinoa, a seed native to the Andean region. You’ll get the lightest, fluffiest texture if the quinoa is cooked and cooled before stir-frying. An efficient way to approach this recipe is to prep the vegetables and other ingredients while the quinoa cools, or if you like to plan ahead, you can prepare the quinoa a day or two in advance and refrigerate it until you’re ready to make the chaufa.
4 to 6
Servings
45 minutes
plus cooling
Ingredients
-
¾
cup quinoa, rinsed and drained
-
Kosher salt and ground black pepper
Directions
-
01In a medium saucepan, stir together the quinoa, ½ teaspoon salt and 1½ cups water. Bring to a boil over medium-high, then cover, reduce to low and cook without stirring until the quinoa absorbs the liquid, 13 to 15 minutes. Remove the pan from the heat, drape a kitchen towel across the top, then re-cover. Let stand for 10 minutes. Fluff the quinoa with a fork, transfer to a large plate and cool to room temperature, stirring once or twice.
