Quinoa and cauliflower chaufa

Weather: 45 minutes
Portions: 4
Ingredients:

  • 1 1/4 cup cooked quinoa
  • 1 1/4 cup cauliflower ground and cooked
  • 1 tablespoon of extra virgin olive oil or the one of your preference
  • 1 onion
  • Salt, pepper, garlic, turmeric and kion powder to taste
  • 1 red bell pepper
  • 1 chicken breast in pieces
  • 3-egg omelette
  • 4 to 5 tablespoons of low sodium soy sauce

Preparation:

  1. Insert the stainless steel bowl into the Instant Pot® and add the quinoa with 2 and a half cups of water. Put on and lock the lid of the Instant Pot®. Making sure the steam release valve is turned to “sealing”. Set the function to RICE and set the time to 25 MINUTES.
  2. When finished cooking, press CANCEL and turn the steam release valve to “Venting”. Once all the pressure is released, open the lid and reserve.
  3. Blend, process or grate the raw cauliflower into small pieces.
  4. Insert the stainless steel bowl back into the Instant Pot® and add the blended cauliflower with 2 and a half cups of water . Put on and lock the lid of the Instant Pot®. Making sure the steam release valve is turned to “sealing”. Set the function to PRESSURE COOK and set the time to 20 MINUTES.
  5. Dice the onion, pepper and omelette. Reserve.
  6. Insert the stainless steel bowl into the Instant Pot®, press the SAUTE function and set the time to 5 MINUTES. Once hot, place the oil together with the onion, ground garlic, salt, pepper, garlic, turmeric and powdered kion.
  7. Then add the red pepper little by little together with the chicken cut into pieces. Cook for 8-10 MINUTES .
  8. Add the quinoa and cauliflower (previously cooked) along with the egg omelette cut into pieces. Finally season with the low sodium soy sauce and mix very well for approximately 8-10 MINUTES until everything is well cooked and integrated.

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