Delectable Nigerian Vegan Jollof Quinoa Bowl – A Flavorful Brunch Experience
Discover our delicious vegan Jollof Quinoa Bowl recipe that brings traditional Nigerian flavors to your brunch table. Explore this scrumptious dish through its mouthfeel, aroma, and visual appeal, while learning about its cultural roots and nutritional benefits.
Allergens
N/A
Ingredients
- 1. 1 cup quinoa, rinsed and drained 2. 2 cups vegetable broth 3. 1 medium onion, diced 4. 1 red bell pepper, diced 5. 2 cloves garlic, minced 6. 1 tbsp tomato paste 7. 1 cup canned diced tomatoes 8. 1/4 cup chopped cilantro 9. 1 tsp ground cumin 10. 1 tsp smoked paprika 11. 1/2 tsp ground turmeric 12. Salt and black pepper, to taste 13. 1 tbsp olive oil 14. Optional: Fried plantains or avocado slices for garnish
Instructions
- In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Cook for 15 minutes or until the quinoa is tender and has absorbed all of the liquid. Remove from heat and set aside.
- In a large skillet, heat the olive oil over medium heat. Sauté the onion, red bell pepper, and garlic until softened, about 5 minutes.
- Stir in the tomato paste, diced tomatoes, cumin, smoked paprika, turmeric, salt, and black pepper. Cook for another 3 4 minutes, allowing the flavors to meld.
- Gently fold in the cooked quinoa, ensuring it's evenly coated with the sauce.
- Serve hot, garnished with fresh cilantro and your choice of fried plantains or avocado slices.
Chef’s Insight
This recipe combines traditional Nigerian flavors with modern, plant-based ingredients for an unforgettable brunch experience.
Notes
For added protein, consider serving with a side of chickpeas or tofu.