Chaufa de Quinua

Nutrition · per serving

Steps

1. 1

   Set a wok or large frying pan over high heat until very hot. While it heats, separate the spring onion whites from the greens, and make sure the chilled quinoa is loosened with your fingers or a fork so it will fry rather than steam.

   50 g spring onions, thinly sliced, whites and greens separated300 g cooked quinoa, chilled
2. 2

   Add the neutral oil to the hot wok, swirl to coat, then pour in the beaten eggs. Scramble for 20-30 seconds until softly set but still moist. Transfer to a plate so they stay tender.

   15 ml neutral oil2 large eggs, beaten
3. 3

   Return the wok to high heat. Add the red onion, spring onion whites, ginger, and garlic. Stir-fry for about 1 minute until fragrant and just softened; keep them moving so the garlic does not burn.

   80 g red onion, finely diced50 g spring onions, thinly sliced, whites and greens separated10 g fresh ginger, finely grated1 clove (5 g) garlic, finely chopped
4. 4

   Add the chilled quinoa and stir-fry for 2-3 minutes, breaking up any clumps and pressing it briefly against the hot surface so some grains toast lightly. The quinoa should be heated through and a little drier.

   300 g cooked quinoa, chilled
5. 5

   Add the soy sauce, sesame oil, and black pepper. Toss rapidly for 30-60 seconds so the seasoning coats the grains evenly and any excess moisture evaporates.

   30 ml light soy sauce5 ml sesame oil1 g ground black pepper
6. 6

   Return the scrambled eggs to the wok with the spring onion greens and most of the coriander. Toss for 20-30 seconds just until combined. Taste and adjust with a little more soy sauce if needed.

   2 large eggs, beaten50 g spring onions, thinly sliced, whites and greens separated10 g fresh coriander leaves, roughly chopped
7. 7

   Serve immediately, topped with the remaining coriander. For the best chaufa texture, eat it straight from the wok while the grains are still distinct and lightly smoky.

   10 g fresh coriander leaves, roughly chopped

Origin & History

Chaufa comes from the Chinese-Peruvian culinary tradition known as chifa, which developed when Chinese immigrants adapted Cantonese stir-frying techniques to Peruvian ingredients and tastes. Quinoa chaufa is a modern Andean variation that swaps rice for quinoa, reflecting Peru's deep connection to this ancient grain while keeping the savory, fast-cooked spirit of classic chaufa.