About the Recipe
This Grain Bowl with Sardines and Sauce Moyo is a flavorful and nutritious dish that combines the protein-rich goodness of quinoa with the bold, tangy flavors of a West African-inspired sauce. The sauce, made from finely chopped red onion, garlic, lime juice, jalapeno, and fresh vegetables, perfectly complements the tender sardines, creating a vibrant and satisfying meal. Ideal for a quick lunch or dinner, this dish is both easy to prepare and packed with nutrients, making it a go-to for health-conscious food lovers.
Adapted from recipe by Genevieve Ko, NYT Cooking by Amy Riggs
Ingredients
1⁄4 medium red onion, finely chopped
1 small garlic clove, minced
1 tablespoon fresh lime juice, plus more to taste
Fine sea salt and black pepper
1⁄2 cup dry quinoa
2 tablespoons extra-virgin olive oil
1 cup grape or cherry tomatoes, halved
1⁄4 green bell pepper, finely chopped
1⁄2 jalapeno, seeded and very finely chopped
One (4- to 5-ounce) tin sardines in olive oil
Preparation
Combine the onion, garlic, lime juice and 1⁄2 teaspoon salt in a small bowl. Rest while preparing other steps to allow raw onion and garlic to mellow. This is your sauce moyo.
Cook quinoa to directions on package.
Stir the tomatoes, green pepper, jalapeno, remaining tablespoon olive oil, and black pepper (to taste) into onion mixture. Taste and adjust with additional lime juice, salt, and pepper as desired.
Split cooked quinoa into two bowls. Place sardines on top and spoon the sauce moyo over these ingredients. Eat immediately or cover and refrigerate. Stores for up to two days.
Note: Moyo sauce is a West African sauce commonly comprised of tomatoes, onions, chiles, and lime juice.