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Nutty Quinoa Hash

What you need: 

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

What you do: 

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.

Preparation Time: 
20 min
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

My daughter and I are new to vegan cooking and we have tried several recipes posted on this site. This one is our favorite so far! We used a cajun seasoning and started with one teaspoon. We found that was just the right amount. Enjoy!

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For the original author - I tried to contact you regarding using this recipe for another resource, but could not get thru with the email listed...I am wanting to use the base of this recipe with my modifications for a cookbook I am putting together with some others.  I would most definitely refer to your original recipe and give proper credit, but would you mind if I did this?  Thank you again for the wonderful idea!

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I've made this a few times and loved it each time. I love how I can use whatever veggies I have on hand. I always add a few splashes of hot sauce to my bowl, too. Thanks for sharing!

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Nice but a little bit bland, I ended up putting some vinegar on it. Next time I might use some stock as one of the comments suggested.  :ladybug:

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We tried this one on Friday night and it went down really well.  For once I actually had/used the vegetables as recommended , but I would just as likely use different veges next time, because it's really simple and versatile.
A great quick, easy, healthy dinner that I'll definitely make again.

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so yummy!! i cut the recipe in half and it was perfect amounts for my and mom! i used red peppers and carrots.  quinoa and peanut butter go so well together!

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:hotforyou: OMG This was so good! I was shocked at how much I loved absolutely this! The only thing I did different was leaving out the nuts completely. I know it kind of defeats the whole nuttiness of it… but the creamy peanut butter gives it such a strong and delicious peanuty taste, I don’t think it needs more. Will make again, many many more times!

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I've been looking for a really great quinoa recipe, and this is a keeper. I followed the substitutions offered by another reviewer (sweet potatoes instead of potatoes, red bell pepper instead of green, and added some spinach) because these are my favorite veggies, and the recipe worked wonderfully. In my opinion, the peanut butter gives this dish a deeper, more substantial flavor, and it works for me. Thanks for the recipe. It's definitely one you can play around with to suit your taste.  :)

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This is a delicious recipe!!  I add a few teaspoons of vege broth as I'm cooking the veges.. (after the potato has browned) just to give them a bit more flavour.  My hubby loves this one too.. it's a winner!

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I didn't use the celery cos i don't like the stuff, however I feel this may have made the dish richer as mine seemed to be laking something! It was still nice but i think if i make again I will play around with seasonings.

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