• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Quinoa Pork Chaufa

    Peruvian cuisine is inspired by ancient civilizations with thousands of years of tasty traditions, and a delicious fusion of Asian and native culinary secrets. Expertly prepared with savory quinoa and stir-fried pork tenderloin strips, Chaufa is no exception: it’s delicious and nutritious.


    Ingredients
    1
    cup
    white quinoa
    2
    ounces
    bacon, minced
    1
    egg, beaten
    2
    tablespoons
    sesame seed oil
    1 1/2
    pounds
    pork tenderloin, cut into 2-inch strips
    *
    salt and pepper to taste
    1
    red pepper, cut into strips
    8
    ounces
    mushrooms, cut in quarters
    1/2
    cup
    sweet peas
    2
    cloves
    garlic, minced
    2
    teaspoons
    grated ginger
    2
    tablespoons
    low sodium soy sayce
    1/4
    cup
    finely chopped green onions
    1/4
    cup
    minced cilantro
    Directions
    Using a colander, clean the quinoa under running water for 30 seconds. In a small pot, bring 2 cups of water to boil, add the quinoa, salt to taste, stir, cover and reduce temperature to low. Cook for 12 minutes. Serve on a plate and set aside.
    Using a wok or a nonstick large pan on high heat, add the bacon and cook for 2-3 minutes or until crunchy and set aside. Then add the egg and cook for 30 seconds and set aside.
    In the same pan, add two tablespoon of sesame oil, the pork and cook for about 3-5 minutes. Add salt and pepper to taste and keep stirring. Add the pepper, mushrooms, sweet peas, garlic, ginger and stir constantly for 2 minutes.
    Add the cooked quinoa, the cooked egg, the bacon, soy sauce, green onions, cilantro and keep stirring for 1-2 more minutes. Taste, serve and enjoy.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Pork

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