Jamaican Jerk Quinoa
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This Jamaican Jerk Quinoa recipe combines chiles, allspice, nutmeg, cloves, and ginger for that spicy Jamaican taste. Great for making quinoa bowls, too!
Ingredients
  • 1 Tablespoon coconut oil or olive oil
  • 4 scallions, chopped
  • ½ of a scotch bonnet pepper (habañero, serrano, or jalapeño are all good, too)
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground black pepper
  • pinch of ground clove
  • ½ teaspoon paprika
  • pinch of smoked paprika (optional, for a smoky taste)
  • 1 teaspoon dried thyme or 1½ Tablespoons fresh
  • 1 cup quinoa, rinsed and drained
  • 1 teaspoon sea salt, or more to taste
  • 2 cups water
Instructions
  1. Sauté the scallions, chiles, garlic, and ginger in the coconut oil in a small pot for 1 minute. Add the allspice, nutmeg, black pepper, clove, paprika, and thyme and sauté for 10 more seconds.
  2. Add the rinsed quinoa, salt, and hot water and bring it to a boil over high heat. Let it boil for 5 minutes uncovered, then reduce heat to very low, cover tightly and cook for 22 minutes.
  3. After 22 minutes, remove the cover and fluff the quinoa with a spatula. Leave the cover off and let it sit for 5 minutes to achieve the right texture. Garnish with more chopped scallion and serve.
Notes
-Scotch bonnet peppers are traditional but if you can't find any, use the same amount of habañero or more jalapeño or serrano (one whole chile of either of these instead of the half in the recipe). Most of the heat in the peppers are in the seeds and the white ribs, so if you can't take it too spicy, remove these parts.

-This recipe makes about 4 cups of cooked quinoa.
Recipe by Lands & Flavors at https://www.landsandflavors.com/jamaican-jerk-quinoa/