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Quinoa Chaufa with Mixed Vegetables

4 to 6 Servings
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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.

Ingredients

  • ¾

    cup quinoa, rinsed and drained

  • Kosher salt and ground black pepper

Directions

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