Quinua Chaufa

Name: Quinua Chaufa
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g cooked quinoa; 2 eggs; 1 handful scallions; 2 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Quinua Chaufa is a delicious fusion born from the marriage of Andean ingredients and Chinese culinary traditions, a product of the Chinese-Peruvian community known as Chifa. In homes across Peru, especially in the highlands where quinoa thrives, this dish finds its place on the table as a comforting weeknight meal. It’s a reflection of the resourcefulness and adaptability of Peruvian home cooks, who have embraced quinoa as a staple grain, much like rice.

The dish should present a delightful balance of textures—fluffy quinoa, tender scrambled eggs, and crisp scallions. The soy sauce adds a savory depth, while a careful hand with the salt ensures each bite is perfectly seasoned. Serve it hot from the pan, inviting everyone to scoop generous portions, a symbol of the communal spirit that defines Peruvian dining.

Ingredients

400 gcooked quinoa
2eggs
1 handfulscallions
2 tbspsoy sauce
to tastefine sea salt

Method

Crack the 2 eggs into a small bowl and beat them lightly with a fork until the yolks and whites are just combined. Set aside. Chop the handful of scallions finely, separating the white and green parts. This will allow you to add them at different stages for optimal flavor and texture.
Heat a large non-stick skillet over medium heat and add a generous drizzle of oil to coat the bottom. Once the oil is shimmering, pour in the beaten eggs. Let them cook undisturbed for about a minute, then gently scramble them with a spatula until they are just set but still soft. Remove the eggs from the pan and set aside.
In the same skillet, add a bit more oil if needed and toss in the white parts of the scallions. Cook them slowly over medium heat until they become translucent and fragrant, which should take a couple of minutes. This will form the aromatic base for your Quinua Chaufa.
Add the 400 g of cooked quinoa to the skillet, stirring to combine it with the softened scallions. Spread the quinoa out in an even layer and let it sit for a minute to allow it to absorb the flavors and develop a slight crispness.
Drizzle the 2 tbsp of soy sauce over the quinoa and stir well to ensure even coating. Return the scrambled eggs to the skillet, breaking them up into smaller pieces as you mix them into the quinoa. Add the green parts of the scallions and stir everything together until the ingredients are well combined and heated through.
Taste the Quinua Chaufa and add fine sea salt to your preference, keeping in mind that the soy sauce already adds some saltiness. Serve immediately, ensuring the dish is hot and the flavors are balanced, ready for sharing at the table.