Quinoa Chaufa

Rinse the quinoa thoroughly under running water for 5 minutes, rubbing the grains between your fingers to wash away the saponins.

Transfer the quinoa to a saucepan, add the water, bring to a boil, then simmer over low heat for 12–15 minutes, until the liquid is absorbed. Fluff with a fork and let cool for 10 minutes so the grains dry out and don't clump together.

Cut the chicken breast into cubes and toss with half the salt and black pepper. Heat half the vegetable oil in a wide wok or skillet over high heat and sear the chicken for 5–7 minutes until golden-brown and cooked through. Transfer to a plate.

In the same pan, add the remaining vegetable oil, pour in the beaten eggs, and cook a thin omelet for 1–2 minutes on each side. Cut it into pieces and set aside.

Add the white parts of the scallions, garlic, and ginger to the pan and stir-fry for 2 minutes over high heat. Add the bell pepper and cook for another 2–3 minutes, until slightly softened.

Add the cooled quinoa, return the chicken to the pan, and stir in the soy sauce, oyster sauce, remaining salt, and black pepper. Toss and stir-fry for 2 minutes so the quinoa soaks up the sauces.

Fold in the omelet pieces, drizzle with sesame oil, and add the green parts of the scallions. Heat through for 1 minute and serve immediately.