Nutty Quinoa Hash
Quinoa with potatoes, onion, celery, bell pepper, zucchini, corn seasoned with a spicy Creole blend of seasoning.
1 cup uncooked quinoa, rinsed
2 cups water
2 medium potatoes, diced
1 small onion, chopped
2 large stalks celery, chopped
1 small green bell pepper, chopped
1/2 small zucchini, chopped
1 16-oz. can corn, or pre-cooked fresh or frozen corn
Favorite all-purpose seasoning such as a spicy Creole blend
At least 3 tablespoons crunchy peanut butter, or 3 tablespoon creamy and 2 teaspoon chopped peanuts
In a medium saucepan, bring the two cups of water to a boil over medium-high heat. Add the quinoa, return to a boil, cover and reduce heat to medium-low. Simmer until all water has been absorbed. Set aside.
In a large skillet, heat olive or canola oil on medium heat. Add the potatoes; cook, stirring occasionally, until potatoes are thoroughly cooked and slightly crispy. Add the onion, celery, and bell pepper; cook until each is slightly soft. Add zucchini and corn; cook until zucchini is soft and corn is heated through. Add seasoning to taste. Remove from heat. Add the peanut butter to the quinoa and stir until thoroughly blended. Add chopped nuts, if using, and stir. Add the quinoa to the vegetables and mix well.
Recipe makes 4 to 6 servings Nutty Quinoa Hash.
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It is almost impossible to suffer from protein deficiency on a wide variety, plant-based diet.
Nutritious protein combinations include:
- Potatoes combined with milk products or eggs.
- Legumes combined with milk products, grains, eggs or nuts (best are beans and corn).
- Grains combined with milk products, legumes or nuts.