Quinua Chaufa by Gastón Acurio

According to Lisa Abend form the NY Times, last year americans bought 57.6 million lbs (26.1 kg.) of quinua, a product native of Perú and Bolivia, which is fairly new to this marker, due to its gluten free, high protein and quick cooking qualities.

Sergio Nuñez del Arco, a bolivian entrepreneur owner of Andena Naturals, imports a third of the quinua sold in the US...it is quinua, not quinoa...I insist!

The company acts as a filter between the bolivian farmers, who otherwise lack the infrastructure to guarantee quantitites or delivery dates.

The increase in production and exports has brought a controversy to the poor sectors of populations in Bolivia, according to Nuñez, because poor men can no longer afford their traditional crop due to the high demand and the rise of prices.  (From 1.20 dollars a pound just a year ago, to 2.65 a pound this year).  China and the United States are seeking to grow this product themselves in order to meet supply with demand. We will obtain a product which is good for consumers, for the environment and for the farmer who grows it.

Gaston Acurio introduces us to quinua in  his restaurant La Mar and gives us today a wonderful recipe which follows.

Serves one

1 cup quinoa

3 oz. canola oil

1½ oz. cleaned calamari, sliced

1½ oz. cleaned shrimp

1½ oz. cooked octopus, sliced

Salt

½ oz. sesame oil

2 oz. cremini mushrooms, sliced

1 oz. chopped red bell pepper

1 pinch minced fresh ginger

1 pinch minced garlic

½ oz. soy sauce

½ oz. oyster sauce

1 oz. fried egg noodles

1 oz. bean sprouts, blanched

1 oz. snow peas, blanched

1 oz. chopped green onions

1 pinch sugar

2 eggs

1 | Wash quinoa and cook in boiling saltwater for approximately 10 min. Strain and set aside.

2 | Add 2 ,oz. of the canola oil to a hot wok.  Sauté calamari, shrimp and octopus until golden brown, seasoning with salt.  Remove from wok.

3. Add sesame oil to wok and sauté quinoa, cremini mushroooms, bell pepper, ginger and garlic, seasoning with soy and oyster sauce.

4. Put the quinoa-and-mushrooom preparation at the bottom of a hot cast iron plate to prepare for serving.

5. Just before serving, add in fried egg noodles, bean sprouts, snow peas, green onions, sugar and salt to taste.  Set aside some noodles and vegetables to decorate the finished dish.

6. In another wok, heat remaining canola oil, with eggs make a thick, moist omelette (also known as egg tortilla)

7. Place egg tortilla on top of quinoa preparation.

8. Garnish the top of the omelette with remaining egg noodles and vegetable mixture.

Read more: Quinoa Chaufa - TIME http://content.time.com/time/magazine/article/0,9171,2156860,00.html#ixzz2lRvBj2hu