India x Peru
Chilli garlic quinoa chaufa
Two great Chinese diaspora kitchens, Kolkata and Lima, fight over the wok. Quinoa wins.
35 minTime
28 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original441kcalsame
28 gproteinsame
5 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Cook the quinoa in the water with a pinch of salt on low heat, covered, for 15 minutes. Spread on a plate to cool.
- 2Toss the chicken with 1 tbsp soy and the pepper. Heat 1 tbsp oil in a wok on high heat and stir fry 5 minutes until no pink remains. Lift out.
- 3Scramble the eggs in the wok with 1 tsp oil on high heat until just set. Lift out.
- 4Heat the rest of the oil on high heat. Fry ginger, garlic, chilli and spring onion whites 1 minute, then add capsicum and carrot for 2 minutes.
- 5Add the quinoa, chilli sauce, remaining soy and vinegar. Toss 3 minutes, pressing against the wok.
- 6Fold in the chicken, egg, spring onion greens and sesame oil.
Serve it like this
Pack the chaufa into a small bowl and turn it out as a neat dome on a plate. Scatter spring onion greens and a few chilli rings on top.
