Peruvian Quinoa Chaufa with Mushrooms

Ingredients

• 1 1/2 cups quinoa
• 12 oz mixed mushrooms, sliced
• 4 tbsp neutral oil, divided
• 3 large eggs, beaten
• 1 small red bell pepper, diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1/4 cup soy sauce
• 1 tbsp toasted sesame oil
• 6 scallions, cut into 2-inch lengths
• 2 limes, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Rinse the quinoa under cold running water for 30 seconds, rubbing it with your fingers, to wash off the bitter saponin coating.
2. Simmer it in 2 1/2 cups salted water, covered, for 15 minutes, then spread it on a tray and cool it completely, ideally in the refrigerator.
3. Cold, dry quinoa is essential. Warm quinoa steams in the wok and clumps into a wet mass instead of frying into separate grains.
4. Heat 1 tablespoon of the oil in a wok over high heat, pour in the beaten eggs, and cook flat for 1 minute until just set. Slide it out, roll it, and slice it into ribbons.
5. Add 2 tablespoons of the oil and the mushrooms and cook over high heat, undisturbed for 3 minutes, then stirring, for 8 minutes total, until browned and dry. Lift them out.
6. Add the remaining oil and the bell pepper and stir-fry for 2 minutes, then the garlic and ginger for 30 seconds.
7. Add the cold quinoa and toss constantly over the highest heat for 4 to 5 minutes, pressing it against the wok, until the grains are hot, separate, and toasted in places.
8. Return the mushrooms and egg, add the soy sauce and sesame oil, toss for 1 minute with the scallions, and serve with the cilantro and lime wedges.

Allergen note: Contains gluten, egg, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.