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Quinoa Jollof

50 min

Intermediate

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What is the energy content breakdown?

Fat 26 11g / 26%

Carbohydrates 56 52.6g / 56%

Protein 18 17.2g / 18%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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African - style Easy Main course

Quinoa Jollof

Name: Quinoa Jollof
Prep time: 15 s
Cook time: 35 s
Total time: 50 s
Yield: 6
Cuisine: African - style
Ingredients: 3 tablespoons Vegetable Oil; 1 Onions (Chopped); 2 Fresh Pepper; 3 Fresh tomatoes (Chopped); 2 Red Bell Pepper; 1 Big Smoked Fish; 2 MAGGI Signature Jollof; 2 cups Quinoa; 6 cups Water; 1 bunch Spinach; 1 tablespoon Crayfish Powder; 1/2 teaspoon Turmeric; 1 Green Bell Pepper; 1 Medium Carrots (Diced); 1 Large scoop Green Peas

(1)

50 Min

Intermediate

Nutrition Value

Carbohydrates

52,62 g

Energy

372,65 kcal

Total fat

11,06 g

Fiber

9,31 g

Protein

17,27 g

Saturated Fats

2,25 g

Sodium

770,56 mg

Sugars

7,84 g

Information per serving

Ingredients

6 Portions

3 tbsp

Vegetable Oil

Onions, raw

scotch bonnet, chopped (atarodo)

Tomatoes

Red Bell Pepper

Big Smoked Fish

MAGGI Signature Jollof

2 cups

Quinoa

6 cups

Water

1 bunch

sorrel(substitute with spinach more spinach when unavailable)

1 tbsp

Crayfish Powder

0.5 tsp

Turmeric

Green Bell Pepper

1 Medium

Carrots

1 Large scoop

Green Peas

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Step1
5 Min

Wash and roughly chop tomatoes, ½ onion, fresh pepper, red bell pepper. Set aside
Step2
10 Min

Slice remaining onion, heat oil up, add the onion and stir fry for 2 minutes. Add the chopped pepper, onion, red bell pepper, tomatoes, turmeric and fry for 7 minutes stirring at intervals.
Step3
35 Min

Add water, 2 MAGGI Signature, crayfish powder, shredded smoked fish, and bring to boil. Add the Quinoa and stir properly. Cover and allow to cook for 25 minutes on medium heat until quinoa becomes fluffy. Dice carrot, green bell pepper, and red bell pepper, then add to the pot and stir. Add green peas and sliced spinach. Stir and simmer for 5 minutes.

Step1 of 3

Wash and roughly chop tomatoes, ½ onion, fresh pepper, red bell pepper. Set aside

Step2 of 3

Slice remaining onion, heat oil up, add the onion and stir fry for 2 minutes. Add the chopped pepper, onion, red bell pepper, tomatoes, turmeric and fry for 7 minutes stirring at intervals.

Step3 of 3

Add water, 2 MAGGI Signature, crayfish powder, shredded smoked fish, and bring to boil. Add the Quinoa and stir properly. Cover and allow to cook for 25 minutes on medium heat until quinoa becomes fluffy. Dice carrot, green bell pepper, and red bell pepper, then add to the pot and stir. Add green peas and sliced spinach. Stir and simmer for 5 minutes.

Recipe PDF

With pictures

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