Chaufa de Quinua

Lunch

Difficulty

Spicy

This recipe is inspired by the Chef, writer and promoter of Peruvian gastronomy Gastón Acurio Jaramillo.

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Ingredients

  • 320 grs Adobo with habanero chili GOYA
  • 0.5 onion
  • 1 cda fresh ginger
  • 1 tbsp garlic
  • 4 tbsps red pepper
  • 100 grs spanish saussage
  • 100 grs heart
  • 1 tortilla
  • 4 tbsp olive oil extra virgen
  • 1 cda Sesame oil
  • 2 tbsp Oyster sauce
  • salt and pepper

Instructions

  1. Heat the olive oil in a pan, add the chopped onion, red pepper, ginger and garlic. Sauté until the vegetables are tender.
  2. Add the sausages, sauté a few minutes.
  3. Incorporate the previously cooked quinoa as indicated in the package and drained. Sauté well several minutes.
  4. Season with sesame oil, oyster sauce, salt and pepper to taste.
  5. Finally add the chopped tortilla very thin.
Chaufa de Quinua
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