We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    22
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    0
  • Email
    0

Quinoa Chaufa with Chicken

  • Prep 15 min
  • Total 25 min
  • Ingredients 11
  • Servings 4
  • Facebook
    22
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    0
  • Email
    0

Ingredients

1
lb chicken fillet, diced
4
tablespoons soy sauce
4
tablespoons vegetable oil
2
eggs, lightly beaten
2
garlic cloves, chopped
2
teaspoons ginger, grated
1/2
cup carrot, coarsely grated
1/2
cup celery, finely chopped
1/2
cup string beans, sliced
2
cups cooked quinoa, cold
2
green onions chopped (white and green parts)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
541.5
% Daily Value
Total Fat
35.4g
54%
Saturated Fat
6.8g
34%
Cholesterol
178.0mg
59%
Sodium
1023.9mg
43%
Total Carbohydrate
24.8g
8%
Dietary Fiber
4.0g
16%
Sugars
2.6g
Protein
30.4g
% Daily Value*:
Vitamin C
11.90%
12%
Calcium
7.30%
7%
Iron
19.20%
19%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

For a vegetarian version, leave out the chicken and add more vegetables like broccoli, cauliflower, etc.

Before serving, add a little sesame oil and sprinkle with toasted sesame seeds.

Directions

  • 1 Season the diced chicken with 1 tablespoon soy sauce.
  • 2 Heat 1 tablespoon oil in a wok or frying pan on medium heat. Add eggs and let cook without scrambling, to make a thin omelet. You can flip it so it can cook on both sides. Transfer to a plate and cut it into strips or squares.
  • 3 In the same wok, heat up 2 tablespoons oil and sauté the chicken until it’s completely cooked but not dry. Remove from the wok and set aside.
  • 4 Heat up the last tablespoon of oil and sauté the garlic and ginger. Add carrots, celery and string beans. Add cooked quinoa and stir until it’s heated thru. Add the remaining soy sauce and finely the cooked chicken, eggs and green onions.
  • 5 Serve immediately.

Chaufa rice is a favorite dish in many Peruvian homes. Created in chifas–the name given to Chinese restaurants in Peru–this dish is homemade goodness that is very satisfying. After many years of evolution, and give the popularity of Andean grains and seeds, we now have this version made with quinoa, which in my opinion tastes even better and it’s a lot healthier!

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

Chaufa rice is a favorite dish in many Peruvian homes. Created in chifas–the name given to Chinese restaurants in Peru–this dish is homemade goodness that is very satisfying. After many years of evolution, and give the popularity of Andean grains and seeds, we now have this version made with quinoa, which in my opinion tastes even better and it’s a lot healthier!