African Coconut Quinoa

As an African chef, I look for new ways to remake classic. Quinoa is a delious healthy and ancient grain that has gotten a lotof press lately. This supergrain is not only delicious and has a way of keeping one trim, it is also very versatile. Try this West African jollof versiion of Quinoa, it will keep you comingback for more! 

1 Cup of Quinoa
1/2 cup chopped Red Onions
1 Cup chopped red Tomatoes
1/2 Cup chopped red bell pepper
2 cloves of garlic (chopped)
1 tbsp. grated fresh ginger
1 tsp curry powder
1 tsp thyme
1/2 tsp chilli's
4 tbsp Vegetable Oil
1 cup coconut milk
1/2 cup chicken broth or stock
2 tsp chicken bouillon

Heat up pot and add oil, and chopped vegetables. Stir.Add all the Seasonings and stir. Add quinoa and stir continuously for a few minutes
Add chicken stock and coconut milk. Stir and cover tightly. Simmer for twenty minutes.

Over High heat, place frying pan and heat up 2 tbsp of Oil. Sprinkle brown sugar and bouillon on fish fillets. Place fish, fleshy side down into pan. Allow to cook for 4 minutes per side before turning the fish over to cook other side.

Serve hot quinoa topped with blacked salmon. Sprinkle on some chopped parsley for a finished look.


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