Jollof Quinoa

Quinoa! [keen-wah]

Quinoa is a pseudo grain, more so it is a seed! (That's likely why it is more expensive at the store than regular grains, it's actually not a grain at all.) It is harvested from a plant called goosefoot and is more related to beets or spinach than your typical grain. I like the nutty taste of quinoa and the fact that it contains COMPLETE protein (many plant proteins aren't), it also has a relatively low glycemic index score (but as with anything what you pair with your quinoa will ultimately determine how it impacts your blood sugar). Quinoa is also gluten free, which is great for people with gluten intolerance
or people who are trying to weed out the cause of any inflammation/auto-immune issues. Compared to white rice, quinoa has about 40 less calories per serving it also has double the protein and fiber of white rice. White rice also has 15 times more carbs than quinoa, this makes quinoa a great lower carb alternative.

The number one complaint I've heard about quinoa is that is is bitter --this is because of the saponins found on the seed. The best way to get rid of the bitter taste is to wash and rinse your quinoa thoroughly, continue to wash and rinse your quinoa until it is no longer foamy this should get rid of the bitter taste. (When I say 'wash' I mean rub the quinoa between your hands/fingers.) The quinoa I used for this recipe was a pre washed and rinsed quinoa--but I washed it anyways.

I basically use quinoa in anything that I would use rice so stir fries, fried rice, rice & stew etc. I had the idea to make Jollof Quinoa and upon my google search it clearly is not a 'new' idea (there truly is nothing new under the sun) Today I share with you my quick easy recipe for Jollof Quinoa. Enjoy!

UPDATED RECIPE COMING SOON

This is an ESTIMATE!

Jollof Quinoa

Ingredients:
-1 cup quinoa (I used the tri colored on any will do)
-1-2 cups water (Enough water to cover the quinoa, especially if you're using an instant pot)
-2 tbsp oil of your choice (I used avocado oil -coconut oil is good as well ..don't believe the 'new' old fake hype about coconut oil being unhealthy for you 😑 ) You can use more oil if you like to really 'fry' the 'stew' base ,but I generally try to use less oil than needed
- 1/2 - 1 onion diced (I used a combination of white and red, but use any you like and as much as you want based on taste preference)
- grated ginger (to taste, I basically eyeball it I like a lot of ginger)
-1/2 chopped red bell pepper
-1 6 oz can of Tomato paste (for this 'quick' version I don't want to use the blender, you can also use a can of tomato sauce if you prefer)
-1 tsp pepper (cayenne, chilli, african pepper any kind of pepper you want, if you like less spicy food then use 1/2 tsp for starters depending on the kind of pepper you use)
- 2 bay leaves
- 1 tbsp curry powder (use less if you don't like the taste)
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tbsp black pepper (I like the taste black pepper gives -omit if you like)
- salt to taste
- bouillon cubes* (optional, I generally don't cook with them--but if you like it use it, use less salt if you use it)

Directions:

1. Heat oil in pot over medium heat, once heated add onions, ginger, red bell peppers and spices
2. Once onions start to look a bit translucent and bell peppers begin to 'wilt' add tomato paste and and a bit of water
3. Once mixture has began to bubble add quinoa, remaining water and bay leaves.
4. Stir and reduce to simmer for about 20 minutes - 30 minutes
5. When the sauce has been absorbed by the quinoa it is done!

TIPS: If you like a drier 'joloff rice' start off with 1 1/2 cups of water more can be added if needed. If you use decide to use tomato sauce I'd start off with 1 cup of water and add more if needed.

This is the quick and easy version, you can go all out and make it closer to traditional jollof rice by blending all the ingredients together including fresh tomatoes, habanero/scotch bonnet etc, and actually 'frying' the stew before adding the quinoa and water. There are many of these kind of recipes online. I might even do a more 'intense' one in the future lol.       
     

I ended up pairing mine with mixed vegetables, peri-peri inspired baked chicken, and baked plantain for a complete meal

...be patient with me as I get my recipes writing skills together! I hope you enjoy this recipe and please give me feedback! Thanks for reading and God Bless.