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Jollof-Spiced Quinoa Bowl with Grilled Chicken and Charred Peppers

All the flavor of West African jollof reimagined with fiber-rich quinoa, grilled chicken, and charred peppers.

Ingredients

  • 1 cup quinoa rinsed
  • 2 cups vegetable broth low-sodium
  • 1 tbsp olive oil divided
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup tomato purée no salt added
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper to taste
  • 1 lb boneless skinless chicken breast sliced
  • 2 bell peppers sliced
  • 2 tbsp fresh parsley chopped

Instructions

  1. Simmer quinoa in vegetable broth, covered, about 15 minutes until liquid is absorbed; fluff with a fork.
  2. Heat 1/2 tbsp olive oil in a pan; sauté onion and garlic 4 minutes. Stir in tomato purée, smoked paprika, thyme, and cayenne; simmer 8-10 minutes until thickened into a jollof-style sauce.
  3. Stir the cooked quinoa into the sauce until evenly coated.
  4. In a separate pan, heat remaining olive oil and cook chicken slices and bell peppers 6-8 minutes, turning occasionally, until chicken is cooked through and peppers are charred at the edges.
  5. Divide jollof quinoa among bowls, top with grilled chicken and peppers, and finish with parsley.