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
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.