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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
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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.
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