• 400g raw quinoa
  • 2 cans of chopped tomatoes
  • 1 medium white onion
  • 1/2 medium red onion
  • 3 tbsp tomato purée
  • Salt to taste
  • 3 tbsp ground red pepper/3 scotch bonnet pepper
  • 2 all-purpose seasoning cubes (vegan)
  • 1 tbsp roasted curry powder
  • 2 bay leaves
  • 2 tsp dried thyme
  • 3 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 5 tbsp extra-virgin olive oil


  1. Add your tinned tomatoes, onions (chopped), garlic, ginger and pepper to a blender and blend until smooth. 

  2. In a large pot, add your olive oil and add your tomato purée. Fry for 3 minutes, stirring occasionally. 

  3. Add your blended tomato mixture to the pot along with your salt, thyme, roasted curry powder, seasoning cubes and stir. 

  4. Leave to simmer for 15 minutes with the pot lid on.

  5. Add your quinoa (washed) and stir in until all the grains are coated. Add your bay leaves to the pot and cover.

  6. Let the quinoa cook in the tomato base for 25 minutes or until the grains are soft. Stir occasionally with a fork to avoid the jollof  getting mushy. If necessary, splash water over the jollof if it gets too dry and to allow the grains to soften faster. (But not too much as the jollof will be mushy).