Delightful Nigerian Vegetarian Mélange: Scrumptious Suya-Spiced Quinoa Salad with Roasted Plantains and Citrus-Herb Slaw

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 tbsp suya spice mix (store-bought or homemade)
• 4 ripe plantains
• 3 tbsp coconut oil, divided
• 1 small red onion, thinly sliced
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped fresh cilantro
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. 1

   In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer until the quinoa is cooked and fluffy, about 15 minutes. Set aside to cool.

2. 2

   Preheat oven to 400°F (200°C). Peel plantains and cut into bite-sized pieces. In a large bowl, toss plantains with 2 tablespoons of coconut oil and suya spice mix until evenly coated. Spread on a parchment-lined baking sheet and roast for 15-20 minutes, turning occasionally, until golden brown and tender.

3. 3

   In another large bowl, combine sliced red onion, shredded cabbage, carrots, and cilantro. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to taste. Pour over the vegetables and toss well to coat. Allow the slaw to rest for 10 minutes to marry flavors.

4. 4

   When quinoa is cooled, gently fold in suya spices to infuse the flavors. Plate a portion of the quinoa at the center, top with roasted plantains and citrus-herb slaw. Drizzle with a touch of lemon juice if desired.