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Lerato Loves Food.
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A vibrant and daring salad that with an exceptional balance of flavours
Nutty & sumptuous, this recipe using wonderful quinoa instead of rice as commonly used in Jollof Rice is a true delight. This is one of my absolute favourites, eaten as a salad with mixed leaves, with a roast or as a vegetable stuffing. A great substitute is couscous or fonio, but couscous is much lighter and absorbs liquids in a different way. Whatever you can do or eat with rice, you certainly can with quinoa. You just might prefer it! This recipe was first published in the Guardian in Nigeria, and then shared on the BBC – Cook on the Books show after which Essence Magazine featured it. This recipe is a sort of it-girl! If I say so myself. Try it now! Haha Jollof Quinoa Cooking time: 20 – 30 minutes Serves 4 Ingredients 180g/1 cup raw quinoa 1 tbsp sunflower oil 1 small onion, chopped chopped 2 garlic cloves, minced 1 tsp dried thyme 5cm / 1 thumb size ginger, grated 1 tsp chilli powder 1 tsp paprika 1 tbsp curry powder ¼ …