A vibrant rhythmic dance of colours and textures in a deep serving bowl. A base of warm, fluffy quinoa tinted shades of red from the tomatoes and spices, specked with green okras and bell peppers, subtly dusted with smoked paprika. Topped off with a garnish of fresh basil leaves and a scattering of roasted peanuts for an enticing crunch. The dish is surrounded by fresh ingredients, capturing a sense of freshness and authenticity.

Twisted Jollof Quinoa & Okra Medley

Name: Twisted Jollof Quinoa & Okra Medley
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: African
Ingredients: 1 cup quinoa rinsed; 2 cups vegetable broth; 1 cup okra ends trimmed, cut into 1-inch pieces; 1 medium red bell pepper diced; 1 medium onion finely chopped; 2 garlic cloves minced; 1 cup cherry tomatoes halved; 2 tbsp olive oil; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp coriander ground; to taste salt and black pepper; a handful fresh basil leaves for garnish; 1/4 cup roasted peanuts for garnish

A hearty, spicy vegetarian take on traditional Jollof.

Category Main Course

Prep 15 minutes

Cook 25 minutes

Style African

Technique Sautéing

Diet Friendly Vegetarian

Daily recipe · September 09, 2023

A little about this dish

Buckling up for an experimental gastronomic journey, we take inspiration from African cuisine and put a creative twist to it with this vegetarian dish. Known for its richness, depth, and flavorful diversity, we focus on key seasonal ingredients such as okra, bell peppers, and a delicate balance of spices to stay authentic and exciting.

Ingredients (for 2)

Quinoa — 1 cup — rinsed
Vegetable broth — 2 cups
Okra — 1 cup — ends trimmed, cut into 1-inch pieces
Medium red bell pepper — 1 — diced
Medium onion — 1 — finely chopped
Garlic cloves — 2 — minced
Cherry tomatoes — 1 cup — halved
Olive oil — 2 tbsp
Cumin — 1 tsp
Smoked paprika — 1 tsp
Coriander — 1/2 tsp — ground
Salt and black pepper — to taste
Fresh basil leaves — a handful — for garnish
Roasted peanuts — 1/4 cup — for garnish

Preparation

Step 1 — 🍳🧅🧄

Heat the olive oil in a large pan over medium heat. Add the onion and garlic to the pan, sauté until fragrant and golden.
Step 2 — 🌶️🥦🌶️

Add in the bell pepper, okra, spices, salt, and pepper, cook until the vegetables are slightly tender.
Step 3 — 🥣🧆🍲

Stir in the quinoa and vegetable broth, bring to a boil.
Step 4 — 🔥🥘⏲️

Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes or until the quinoa is cooked and has absorbed the broth.
Step 5 — 🍅🥣🔥

Stir in the halved cherry tomatoes, let it cook for another 2-3 minutes.
Step 6 — 🥣🌱🥜

Transfer the mixture to serving bowls. Top each bowl with a handful of fresh basil leaves and a scatter of roasted peanuts. Serve warm and enjoy!

A final fox tip

This dish is a fun way to incorporate more fiber-rich okra into your diet. While traditional Jollof rice uses long grain rice, we've used quinoa which is a great source of protein and fiber - a perfect swap for vegetarians. Feel free to swap out or add different seasonal veggies for a twist. Get your kids to help you measure the ingredients, or even help chop some veggies under your supervision for a fun kitchen activity.