If you’re craving bold, smoky flavors with a modern plant-based twist, this Vegan Yaji Jollof Quinoa with Charred Pineapple and Cashew Crumble is your next must-try recipe.
Inspired by the vibrant street food culture of Nigeria and enhanced with the deep, nutty heat of RoboFood’s Nigerian Yaji Seasoning, this dish reinvents the beloved West African jollof rice tradition—using protein-rich quinoa, golden charred pineapple, and a crunchy cashew topping that brings texture and luxury to every bite.
Why This Vegan Jollof Quinoa Stands Out
Traditional jollof rice—a crown jewel of West African cuisine—is known for its rich tomato base, aromatic spices, and slow-cooked depth.
But this version swaps rice for quinoa for added nutrition and fluffiness, while still keeping that signature smokiness and complexity that makes the dish so irresistible.
The magic lies in the Yaji seasoning.
This West African spice blend—also known as Suya spice—lends an earthy, slightly nutty, and beautifully spicy aroma that transforms any dish into a sensory celebration.
While it’s traditionally used for grilled meats, we’re unlocking its potential in a vibrant vegan application that’s both nourishing and deeply satisfying.
Nutrition Meets Flavor
Quinoa, a complete plant-based protein, offers all nine essential amino acids, making it ideal for hearty vegetarian and vegan meals.
Paired with fiber-rich vegetables and sweet-tart charred pineapple, this dish balances carbohydrates, proteins, and healthy fats for a meal that keeps you energized without weighing you down.
Creamy cashews are toasted and lightly spiced for a topping that adds richness without dairy.
It’s a dish that feels indulgent but aligns with clean, wholesome eating—perfect for weeknight dinners, weekend meal prep, or impressing guests with global flavors.
Key Ingredients and Their Roles
RoboFood Nigerian Yaji Seasoning
At the heart of this recipe is the Yaji blend.
This pre-mixed seasoning typically includes ground peanuts, smoked paprika, chili powder, garlic, ginger, onion, and warming spices like cloves and nutmeg.
It’s what gives suya skewers their distinctive fiery-savory kick, and in this recipe, it infuses the quinoa with warmth and depth.
The peanut base adds subtle nuttiness, eliminating the need for extra peanut butter or oils.
For authenticity and convenience, using RoboFood’s blend ensures consistent flavor without sourcing and grinding ten separate spices.
That said, we’ll include a DIY alternative in the notes for those who love crafting from scratch.
Quinoa: The Super Grain Substitute
Quinoa is naturally gluten-free and cooks quickly, with a texture similar to rice but higher in protein and fiber.
Its slight nutty undertone pairs beautifully with the flavors of Yaji, absorbing the spices and sauces like a sponge.
Choose white or tri-color quinoa—both work well here.
Charred Pineapple: Sweet Smokiness
Fresh pineapple, grilled until caramelized and charred, adds tropical sweetness with a hint of savory smoke.
The contrast between the fruit’s acidity and the spiced quinoa creates a dynamic flavor profile that keeps your palate engaged.
If fresh pineapple isn’t available, lightly grilled canned rings (drained well) can substitute, though the texture won’t be as firm.
Cashew Crumble: The Crunchy Finish
Rather than using peanuts (common in traditional suya garnishes), we’re elevating the texture with a toasted cashew crumble seasoned lightly with extra Yaji, smoked paprika, and a touch of sea salt.
Cashews not only offer healthy fats and creaminess when chewy, but when toasted, they deliver a delicate crunch that complements the soft quinoa and juicy pineapple.
How to Make Vegan Yaji Jollof Quinoa
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp coconut oil or olive oil
- 1 small red onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes, no salt added
- 2 tsp RoboFood Nigerian Yaji Seasoning (plus extra for topping)
- ½ tsp smoked paprika
- 1 cup fresh or frozen corn kernels
- 1 small pineapple, cored and sliced into rings
- ½ cup raw cashews, roughly chopped
- 1 tsp maple syrup (optional, for balance)
- Sea salt to taste
- Fresh cilantro or parsley for garnish
Step-by-Step Instructions
- Toast the quinoa base: In a medium saucepan, heat oil over medium heat. Add diced onion and sauté for 4–5 minutes until translucent. Stir in garlic, ginger, and red bell pepper, cooking another 3 minutes until fragrant.
- Build the jollof sauce: Add the canned tomatoes (with juice), Yaji seasoning, and smoked paprika. Simmer for 10 minutes, stirring occasionally. Use the back of a spoon to slightly break down the tomatoes. The mixture should thicken slightly and deepen in color.
- Cook the quinoa: Stir in the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork and stir in corn and maple syrup. Taste and adjust seasoning, adding salt if needed.
- Char the pineapple: While the quinoa cooks, heat a grill pan or skillet over medium-high heat. Lightly brush pineapple rings with oil and grill for 3–4 minutes per side until golden and lightly charred. Remove, let cool slightly, then chop into bite-sized pieces.
- Prepare the cashew crumble: In the same pan (cleaned or wiped), toast chopped cashews over medium heat for 3–5 minutes, stirring constantly to avoid burning. Add a pinch of Yaji and salt, toss to coat, and transfer to a plate to cool. Once cooled, roughly crush with a spoon for a rustic crumble.
- Assemble: Fold the grilled pineapple into the cooked quinoa. Divide into bowls and top generously with the cashew crumble. Garnish with fresh cilantro and an extra sprinkle of Yaji for a flavor boost.
Serving Suggestions
This dish shines as a standalone main course, but it also pairs beautifully with:
- Grilled plantain slices
- Avocado slices or guacamole
- Creamy vegan coconut yogurt on the side
- Chilled hibiscus tea (Zobo) for a refreshing contrast
It’s excellent at room temperature, making it ideal for packed lunches or potlucks.
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months (add fresh toppings after reheating).
Tips for the Best Results
- Rinse the quinoa: Always rinse quinoa under cold water to remove saponin, a natural coating that can taste bitter.
- Don’t skip the toast: Toasting the cashews deepens their flavor and adds crunch. Watch them closely—nuts burn quickly.
- Control the heat: Yaji can be spicy. Start with 2 tsp and add more at the end if desired. Some blends vary in heat intensity.
- Smoke it up: For extra smokiness, add a tiny drop of liquid smoke to the quinoa mix or grill the pineapple outdoors for authentic char.
- Boost umami: Add a splash of tamari or soy sauce during cooking for deeper savory notes, especially if your Yaji blend isn’t salty.
Dietary Adaptations
This recipe is naturally vegan and gluten-free.
To make it nut-free, omit the cashew crumble and replace with roasted sunflower seeds or pumpkin seeds.
For a lower-carb version, replace half the quinoa with riced cauliflower, adding it at the end and heating through.
Why This Recipe Works for Modern Families and Food Lovers
In today’s world, plant-based eating doesn’t mean sacrificing flavor or tradition.
This recipe honors Nigerian culinary roots while celebrating modern, health-conscious cooking.
It’s a conversation starter at dinner parties and a win for parents looking to introduce kids to global tastes with natural sweetness from pineapple and fun textures from the crumble.
Moreover, it’s a sustainable dish—quinoa is a resilient crop, and using spice blends like Yaji reduces the need for meat-centric proteins without making meals feel lacking.
It’s bold, colorful, and a feast for the senses.
The Cultural Soul of Yaji
Yaji seasoning is more than a spice—it’s a cultural emblem of Nigerian street food life.
Found in bustling markets and sizzling roadside grills, it brings people together.
By adapting it into a plant-based jollof quinoa, we’re not diluting tradition; we’re expanding it to welcome more eaters, diets, and dinner tables worldwide.
This recipe proves that African flavors—often underrepresented in mainstream vegan cuisine—deserve a spotlight.
It’s time for Yaji to move beyond meat and into the center of modern, innovative dishes that respect their origins while embracing the future.
Ready to reinvent plant-based meals with global flair?
This Vegan Yaji Jollof Quinoa with Charred Pineapple is your ticket to bold, satisfying, and nutrient-dense dinners that feel like a celebration.
Give it a try, and let the vibrant flavors of West Africa inspire your next kitchen success.
