Quinoa Chaufa (Peruvian Quinoa Fried Rice)

🛒 Ingredients

• Cooked Quinoa 150 g · 180 kcal
• Diced Cooked Chicken Breast 70 g · 115 kcal
• Large Egg 50 g · 78 kcal
• Vegetable Oil 10 g · 88 kcal
• Diced Red Onion 30 g · 12 kcal
• Minced Garlic 3 g · 4 kcal
• Grated Fresh Ginger 5 g · 4 kcal
• Diced Red Bell Pepper 30 g · 9 kcal
• Diced Carrot 25 g · 10 kcal
• Frozen Green Peas 30 g · 24 kcal
• Tamari (Gluten-Free Soy Sauce) 25 g · 17 kcal
• Toasted Sesame Oil 5 g · 44 kcal
• Sliced Green Onions 20 g · 7 kcal

👨‍🍳 Instructions

1. Heat half of the vegetable oil in a large wok or skillet over medium-high heat. Whisk the egg and pour it into the hot oil, scrambling it until cooked through, then remove and set aside.
2. Add the remaining vegetable oil to the wok. Sauté the diced red onion, minced garlic, and grated ginger for 2-3 minutes until fragrant.
3. Stir in the diced red bell pepper, diced carrot, and frozen green peas. Cook for another 3-4 minutes until the vegetables are slightly tender-crisp.
4. Add the cooked quinoa, diced chicken, and scrambled egg back into the wok. Pour in the tamari and toasted sesame oil, stirring well to combine and heat through.
5. Serve the Chaufa de Quinua immediately, garnished with fresh sliced green onions.