Jollof Quinoa

Serving Size: 10

This West African dish is typically made with rice, tomatoes, onions, and curry, however in this recipe we sub the rice with quinoa.

Recipe by: KaiaFit

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Wooden Spatula

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

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.

Reheating Instructions

Heat in the microwave on medium high power until heated through or in a saute pan over medium heat.

Nutrition