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The influx of Chinese immigrants into Peru in the 19th and 20th centuries gave rise to chifa cuisine, a fusion of Peruvian and Cantonese cooking. Chaufa, a popular chifa dish, is fried rice, but it’s not uncommon to see versions made with quinoa, the grain (seeds, actually) native to the Andes. For our version of quinoa chaufa, you can use store-bought ready-to-eat quinoa; you will need two 8.8-ounce packages (make sure the sodium content doesn’t exceed about 250 mg per serving). Or to cook your own, in a large saucepan, bring 3 cups water and 1 cup quinoa (rinsed and drained) to a boil. Stir in 1 teaspoon kosher salt, then cover, reduce to low and cook until the water has been absorbed, about 15 minutes. Remove from the heat, uncover, drape a towel across the pan, re-cover and let stand for 10 minutes. Fluff with a fork, spread on a parchment-lined baking sheet and cool to room temperature.
tablespoons neutral oil
bunch scallions, thinly sliced, whites and greens reserved separately
Pardon the interruption
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