Quinoa With Spiced Apples Carrots & Onions

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We are still on a roll with quinoa. If you’re wondering what we’re going on about, check out earlier post about quinoa muffins.




Quinoa is a really nutritious grain. If you grew up or come from the Northern part of Nigeria, then you are probably already used to eating all sorts of grains and in many different ways. Take acha for instance (folio)…these are really tiny grains that are low in carbs and gluten free (I think). They are often recommended for diabetics.

Now about acha…growing up, we had it in porrige form like oats, with milk and sugar. Then it was also made into another kind of porrige, this time with salt and oil and vegetables. It is also great for couscous and then you can make it into a really thick past (fufu) and eat with any soup of your choice.

And that’s just acha. We haven’t even talked about guinea corn or millet. In the same way, quinoa is also quite versatile and can be made in a number of ways to tempt the palate.


Quinoa With Spiced Apples Carrots & Onions


This Quinoa With Spiced Apples Carrots and Onions recipe was shared with us by the folks over at supermart.ng, Nigeria’s largest  online supermarket and grocery deliver service. Be sure to pay them a visit for the ingredients to this recipe and for all your grocery needs.


Quinoa With Spiced Apples Carrots & Onions

The first time I had quinoa was at an event where a chef prepared quinoa Jollof. What I liked was that it came out together in minutes and the quinoa absorbed all the spices, yes all of them. That’s why I decided to lavish this meal with spice *winks


  • 170 gramm (Natural Days Quinoa 300 g)
  • 1 pc (Apples – Red ~1 kg)
  • 1 pc (Onions – Red 7 Pieces)
  • 3 pc (Carrot ~1 kg)
  • 2 cup (Cascade Water 75 cl)
  • 1 teaspoon (TRS Black Cardamoms 50 g)
  • 1 teaspoon (Natco Ground Coriander 400 g)
  • 1 teaspoon (TRS Chilli Powder 100 g)
  • 1 teaspoon (Daily Fresh Black Pepper Powder 100 g)
  • 1 pc (Lemon)
  • 2 tbsp (Gallo Olive Oil 750 ml)
  • 1 teaspoon (Dangote Iodised Salt 250 g)


  1. Preheat the oven to 425 degrees F and place a rack in the middle of the oven.
  2. Combine ½ teaspoon of black pepper, ½ teaspoon of coriander, ½ teaspoon of chilli powder, ½ teaspoon cardamom and ¾ teaspoon of salt in a small bowl. Also, combine the apple (cored and chopped into 1-inch pieces), carrots (peeled, halved and chopped into 1-inch pieces), onions (thinly sliced) and 1½ tablespoons of oil in a 9 x 13-inch baking pan. Add the spice mixture and stir to combine.
  3. Place the rinsed quinoa on an 8-inch baking sheet and spread evenly. Put the quinoa and vegetables in the oven.
  4. Allow the quinoa to roast for about 7-8 minutes then remove from the oven. Pour the water (hot) on it and cover loosely with aluminium foil. Return the quinoa to the oven and cook for about 15-20 minutes until it uncoils look fluffy.
  5. Remove the quinoa and fluff with a fork and recover with the foil and set aside. But continue to roast the vegetable while stirring occasionally. The vegetables are ready when the onions begin to caramelize and this should take about 30 minutes.

Once the vegetables are ready, uncover the quinoa and stir in the remaining salt, drizzle with about 2 tablespoons of lemon juice and sprinkle some lemon zest and parsley (chopped). Serve with roasted vegetables.


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