Ingredients (use vegan versions):
- 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 can (16 oz) corn, or pre-cooked fresh or frozen corn
- favorite all-purpose seasoning (I use a spicy Creole blend)
- at least 3 tablespoon crunchy peanut butter, or 3 tablespoon creamy and 2 teaspoon chopped peanuts
Directions:
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 & 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.
Serves: 4-6
Preparation time: 20 min.
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