Jollof Quinoa
$0.00 Cooking Fee
Serving Size: 1 1/2 cups
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Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a food processor, blend the tomatoes, garlic, and half the onions until smooth. Set aside.
- Heat the oil in a pot over medium heat. Cook the remaining onions until golden, about two minutes. Stir in the curry powder, thyme, and tomato mixture. Cook for one minute.
- Add the quinoa, salt, and vegetable broth. Bring to a boil, then turn the heat to low. Cover and cook for 20 minutes or until the quinoa is cooked. Divide evenly between bowls.
Notes
Leftovers
Refrigerate in an airtight container for up to four days, or freeze in smaller portions if longer.
Serving Size
One serving equals approximately 1 1/2 cups.
More Flavor
Add red bell pepper and ginger to the tomato mixture. Add cayenne pepper.
Serve it With
Grilled meats, beans, stew, or curry.
Refrigerate in an airtight container for up to four days, or freeze in smaller portions if longer.
Serving Size
One serving equals approximately 1 1/2 cups.
More Flavor
Add red bell pepper and ginger to the tomato mixture. Add cayenne pepper.
Serve it With
Grilled meats, beans, stew, or curry.
Cook Times
Ingredients
Ingredients
- 3 tomato large, roughly chopped
- 3 clove garlic
- 3 yellow onion small, chopped, divided
- 2 1/2 teaspoon extra virgin olive oil
- 3 teaspoon curry powder
- 3/4 teaspoon dry thyme
- 3 1/3 cup quinoa
- 3 teaspoon sea salt more or less to taste
- 3 1/3 cup low sodium vegetable broth
Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave on medium high power until heated through or in a saute pan over medium heat.
Nutrition
Calories: 245kcal | Carbohydrates: 43g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1018mg | Potassium: 468mg | Fiber: 5g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 3mg
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