Cauliflower and Quinoa Chaufa

By: Camila Badoino

Cauliflower and Quinoa Chaufa
Her passion for creating delicious recipes in a healthier and more conscious version, made her known in her networks.
cuisine icon Cuisine
Peruvian
cuisine icon Duration
45 Minutes
cuisine icon Cooking Technique
Pressure Cook, Saute
cuisine icon Keywords
4 portions, 45 minutes, cauliflower ground and cooked, chicken breast cut into pieces, cooked quinoa, egg omelette, extra-virgin olive oil, garlic, healthy, instant pot, low-sodium soy sauce, onion, pepper, peruvian, pressure cook, quinoa, red bell pepper, rice, salt, saute, turmeric and ginger powder

serving icon Servings
4 Portions
Ingredients
  • 1 ¼ cup cooked quinoa
  • 1 ¼ cup cauliflower ground and cooked
  • 1 tbsp extra-virgin olive oil
  • 1 onion
  • 1 red bell pepper
  • 1 chicken breast cut into pieces
  • 3 egg Omelette
  • 4-5 tbsp low-sodium soy sauce
  • salt, pepper, garlic, turmeric and ginger powder
Instructions
  • Insert stainless steel inner pot into the Instant Pot® and add the quinoa, with 2 ½ cups water. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Rice and set the time to 25 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid and set aside.
  • Blend, process or grate raw cauliflower to obtain small pieces.
  • Insert the stainless steel inner pot back into the Instant Pot® and add the cauliflower blended with 2 ½ cups water. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set the time to 20 Minutes.
  • Dice the onion, pepper, and omelette. Set aside.
  • Insert the stainless steel inner pot into the Instant Pot®, press Saute and set the time to 5 Minutes. Once hot, place the oil together with the onion, minced garlic, salt, pepper, garlic, turmeric and ginger powder.
  • Gradually add the red pepper to the cut chicken pieces. Cook 8-10 Minutes.
  • Add the quinoa and cauliflower (previously cooked) together with the egg omelette (cut into pieces). Season with low-sodium soy sauce; mix well. Cook 8-10 Minutes until everything is well-cooked and integrated.
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