QUINOA CHAUFA

 

Ingredients    Weight in grams Household measurement

Quinoa                        200                         1 cup
White rice                    200                         1 cup
Ground beef                200                         1 cup
Chicken diced             120                       1/2 cup
Egg                             120                       1/2 cup
Carrot, grated             100                        2 units
Bell pepper                 100                  1 medium unit
Onion, whole                50                  1 medium unit
Parsley                         80                  1 medium bunch
Garlic                             5                   2 cloves backwards
Oil/Manteca                  30                   2 tablespoons
Salt to taste
Water as needed

Preparation

Wash the quinoa and rice separately and drain off the water. In 5 tablespoons
of hot oil lightly fry the quinoa and the rice together for 15 minutes. Add the hot water and salt, cover the cooking pot, and boil for 30 minutes, until the quinoa and the rice are tender and fluffy. In a skillet sauté the onion, garlic, finely chopped bell pepper and grated carrot in 2 tablespoons of oil. Add the ground beef and diced chicken and let the meat brown. Mix the combined ingredients with the quinoa and rice. In another skillet, make an omelette by cooking beaten eggs, a tablespoon of onion, half a tablespoon of chopped parsley and a pinch of salt, in hot oil. Cut the omelette in small squares and add to the other combined ingredients. Lastly, add a tablespoon of manteca de color and mix thoroughly.