Quinoa jollof

Ingrédients

• 2 cups dry quinoa
• 2 tomatoes (roughly chopped)
• 1 red bell pepper
• 1 small onion (chopped, divided in half)
• 1 inch piece ginger (peeled)
• 2 cloves garlic (minced)
• 2 cups vegetable broth
• 1 vegan bouillon cube
• 2 tablespoons olive oil (or your favorite cooking oil)
• 1 tablespoon tomato paste
• 2 teaspoons curry powder
• 1/2 teaspoon thyme
• 1/2 teaspoon ground cayenne pepper

Préparation

1. 1

   Place tomatoes, bell pepper, ½ of onion, ginger, garlic, and vegetable broth in a high-speed blender and process until smooth.

2. 2

   Pour liquid mixture and vegan bouillon into a saucepan over medium-high heat, and bring to a boil. Reduce heat to low and simmer for about 10 minutes. Set aside.

3. 3

   Heat oil in a large saucepan, add the remaining onion and saute until soft, about 2 minutes.

4. 4

   Stir in tomato paste, curry powder, thyme, and cayenne pepper, and cook until fragrant.

5. 5

   Add quinoa and stir to coat. Stir in the reduced tomato/bell pepper mixture and add salt to taste.

6. 6

   Bring to a boil, then reduce heat to low and simmer for 20 minutes.