Pairs well with Jollof Quinoa
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Jollof Quinoa
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A healthy, plant-based twist on classic West African Jollof rice using quinoa, a nutrient-rich, gluten-free grain. This oil-free (optional) and vegan recipe features a rich pepper base with warm spices like curry and thyme, perfect as a main dish or side.
00:30:00 total
Serves 4
easy
Main Various
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Ingredients
- red onion - 1 (thinly sliced)
- water - 1/4 cup (for water frying the onions; alternatively use oil for sautéing)
- oil - 1-2 tbsp (optional, for sautéing instead of water)
- dried mixed herbs - 1 tbsp (or dried thyme)
- curry powder - 1 tbsp (mild or hot depending on taste)
- pepper mix - 2 1/2 cups (blended red bell peppers, tomatoes, onion, and chili; see linked Healthy Nigerian Stew video for recipe)
- quinoa - 1 2/3 cups (300 g) (rinsed and drained)
- water - 1 cup (added to quinoa for cooking)
- salt or seasoning - to taste (to taste, can use stock cube)
Instructions
- Water fry onions: In a pot over medium heat, add 1/4 cup water and sliced red onions. Cook until onions soften and become fragrant, stirring occasionally. Alternatively, use 1-2 tablespoons oil for sautéing if preferred.
- Add herbs and spices: Add 1 tablespoon dried mixed herbs (or thyme) and 1 tablespoon curry powder to the onions. Stir quickly to toast the spices and release their aroma.
- Add pepper mix: Add 2 1/2 cups of the pepper mix (blended red bell peppers, tomatoes, onion, and chili). Stir well, cover the pot, and cook on high heat for about 2 minutes to intensify the flavors.
- Add quinoa and water: Add 1 2/3 cups rinsed and drained quinoa and 1 cup water to the pot. Stir everything together.
- Season and cook: Season with salt or your favorite stock cube to taste. Cover and cook on the lowest heat setting for 25 to 30 minutes, or until most of the liquid has been absorbed.
- Fluff and serve: When cooked, fluff the quinoa with a spoon or fork and give it a final mix. Serve warm.
