Easy, 20 minute Jollof Quinoa with Italian Herbs
Quinoa is one of those grains that taste horrible if you overcook it. I personally think that quinoa tastes best if cooked al dente because it retains its delicious, nutty flavour. I always cook my quinoa for a shorter amount time, and with much less water than the packets indicate.
If you struggle with cooking quinoa, I suggest you add just enough cold water to cover the amount of quinoa you put in your pot. Turn up the heat, and just before the quinoa starts to boil, turn the heat down to the lowest setting.
Let the quinoa cook until it absorbs all of the water. If the grains are still too hard, add just a little bit of water. And, continue cooking it on low heat until it absorbs all of the water. Keep doing that until you get the consistency you desire.
You should get the perfect quinoa every time if you follow this method.
This quinoa recipe is sort of inspired by a recipe from my Nigerian roots. I have not used any of the spices that would typically be used for the traditional Nigerian dish, but I will do that next time.
I’ve served this quinoa with a side of pan-fried (oil free) mushrooms, steamed tender stem broccoli, steamed asparagus and butter beans.Print
- 100g quinoa
- 2 cloves of garlic, finely minced
- 1 shallot, finely diced
- ¼ teaspoon black pepper
- 1 teaspoon Italian herb mix
- 1 ½ tablespoon tomato puree
- ½ teaspoon chipotle chili
- ½ vegetable stock cube
- ¼ teaspoon paprika
- Handful of fresh parsley, chopped
Cook quinoa then set aside.
Add ˜200ml of water to a saucepan over medium heat. Add all of the ingredients (except the quinoa) to the pot and stir thoroughly.
Allow to cook for 10 minutes, stirring occasionally, until you have a tomato sauce that is almost dry.
Turn the heat down low, and add the quinoa. Mix thoroughly then serve. Sprinkle over some freshly chopped parsley and enjoy with a side of vegetables.
- Category: Lunch/Dinner
Keywords: Quinoa, Jollof