Try Egyptian-Style Quinoa Kushari

Follow this recipe by Hello Chef for an exotic meal

Serves 2 



  • white quinoa 150g 
  • water 400ml
  • vegetable stock cube 1 piece
  • canned lentils 200g 
  • chickpeas 300g


Tomato sauce

  • red onion 1 piece
  • garlic cloves 3 pieces
  • olive oil 1 tablespoon 
  • chopped tomatoes 300g
  • water 100ml
  • apple cider vinegar 15ml
  • brown sugar 10g 
  • coriander powder 2g
  • cumin powder 2g
  • chilli flakes 1g
  • salt ¾ teaspoon
  • black pepper ½ teaspoon



  • brown onion 2 pieces
  • olive oil 2 tablespoons
  • fresh parsley 15g



  1. Peel and mince red onion and garlic. Heat oil in a small pot over medium heat. Fry onions for 2 minutes. Add garlic and cook for another 2 minutes.
  2. Add chopped tomatoes, water, apple cider vinegar, sugar, coriander, cumin, chilli, salt and black pepper. Bring to a boil and simmer very lightly while covered for 15 minutes.
  3. Pour quinoa into a bowl and cover with warm water. Pour into a colander (with very small holes) and drain. Measure the water to a medium saucepan and bring to a boil. Add drained quinoa and vegetable stock cube. Simmer lightly while covered for 15 minutes until the liquid is absorbed.
  4. Pour canned lentils and chickpeas into a colander, rinse and drain. Add lentils and chickpeas to quinoa pot and cook for 5 more minutes until all the excess liquid has absorbed. Keep warm under cover.
  5. Peel brown onions and cut them into thin rings. Heat oil in a pan over high heat. Fry onion rings for 5-7 minutes until nicely browned. Serve the quinoa with tomato sauce, chopped fresh parsley and fried onion rings.


Recipe from Hello Chef