Peruvian Quinoa Chaufa
A Peruvian take on fried rice using leftover quinoa and any vegetables or protein you have on hand.
Ingredients
- 2 cups cooked quinoa
- 1 cup diced mixed vegetables
- 2 eggs
- 2 tbsp soy sauce
- 1 tsp ginger
- 2 green onions
- 1 tbsp vegetable oil
- salt and pepper
Instructions
- 1
Heat oil in a large pan or wok over medium-high heat.
- 2
Scramble the eggs and set aside.
- 3
Add vegetables and ginger, stir-fry for 3 minutes.
- 4
Add quinoa and soy sauce, toss everything together.
- 5
Return eggs to the pan, mix in green onions, and season.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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