Get ready to embark on a culinary journey that will transform your dinner plate into a vibrant Caribbean feast! This Jerked Quinoa and Yucca recipe is not just a meal, it's an experience that combines the hearty nutrition of quinoa, the creamy texture of yucca, and the bold, spicy punch of traditional jerk seasoning. Whether you're a food adventurer or someone looking to spice up your weeknight cooking, this dish promises to deliver an unforgettable flavor profile that will have everyone at your table asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium yucca, peeled and diced
- 2 tablespoons jerk seasoning
- 1 red bell pepper, diced
- 1 green onion, chopped
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the yucca by peeling and cutting it into small, uniform cubes approximately 1/2 inch in size.
- In a large skillet, heat a small amount of oil over medium-high heat. Add diced yucca and cook for 10-12 minutes, stirring occasionally, until edges become golden and crispy.
- Sprinkle jerk seasoning over the yucca, ensuring each piece is evenly coated. Continue cooking for an additional 3-4 minutes to develop deep flavor.
- Add diced red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened but still crisp.
- Once quinoa is cooked, fluff with a fork and gently fold in the jerk-seasoned yucca and bell peppers.
- Garnish with chopped green onions, and season with additional salt and pepper to taste.
- Serve hot as a vibrant and flavorful Caribbean-inspired side dish or main course.
Tips
- Rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- For extra flavor, toast the quinoa in a dry pan for 2-3 minutes before adding broth.
- Cut yucca into uniform pieces to ensure even cooking and crispy edges.
- Use a high-quality jerk seasoning for authentic Caribbean flavor - look for blends with allspice, thyme, and scotch bonnet peppers.
- Don't overcrowd the skillet when cooking yucca to help it crisp up nicely.
- For a protein boost, consider adding grilled chicken or black beans to the dish.
- Fresh green onions are key for a bright, fresh finish - chop them just before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
