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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: 
Recipe Category: 


Hello, me many days after you cook quinoa can you eat it? Like i made it monday so would wednesday be ok? Sorry i am new to quinoa and vegan cooking but i hate to waste food.


I am eating this recipe right now but I am not sure about it. It definately made a huge amount so halving it would be good. I had to add lots of peanut butter for taste and it took me quite a while to make. I feel like maybe I did something wrong or something is missing etc
Does anyone know if you can freeze this recipe???  :-\


I was surprised at how good this was. I thought it sounded pretty basic, nothing special. But I loved it. It's very versatile! And it's great because the ingredients are things I always have on hand anyway, no special trip to the store is needed. I added some spinach, garlic, cabbage, and carrot to it. For the seasoning, I made an Emeril Lagasse Essence mix, and didn't have peanuts so used pecans instead. I love the touch of peanut butter in it. It was so delicious, and so wholesome. I can't wait for leftovers!


Wanted to make something with grain in it, so I tried this.  Did it all as specified (used olive oil), but didn't have zucchini so I left that out.  Used chopped walnuts instead of peanuts, threw in a handful of nutritional yeast, quite a bit of freshly ground pepper, maybe 1/2-3/4 tsp of sea salt, and a couple of dashes each of red (cayenne) pepper, tarragon, oregano, and sage, and a bit of soy sauce.  YUM!!!  Wow it was good.  It _does_ make a lot; I used my "jumbo" frying pan that's about the size of a wok, and it barely fit.  The yeast went in the quinoa with the peanut butter and walnuts; I turned the burner back on for a few seconds after flinging in the peanut butter (it's kinda sticky!) to melt it.  That made it fairly easy to stir in.  Really enjoyed this recipe, and will definitely make again (after we finish this batch!).  Thanks for sharing!
:ok!: :ok!: :ok!:


seeing the previous review reminded me of how much i love this dish!  i have been eating it weekly for about 3 months now...i have found the best combination is sweet potato, onion, red/orange bell pepper, zuchinni, celery, spinach, and pb of course...i generally just put the spinach and pb at the bottom on my bowl, pour the cooked concoction on top, and mix it all together to let the spinach wilt and pb melt - yummy!!!


Who ever thought of putting peanut butter in quinoa?? That's just plain nutty! So I had to try it. I followed the instructions exactly, and overall, I am a little disappointed. The peanut butter flavor seems to be searching for a home in this dish and doesn't quite find it. The stir fry smelled great when it was finished, and I felt that the peanut flavor took away more then it added. If I made this again, I would make the creole potato stir fry portion the same, and just serve it topped over a bit of quinoa cooked in veggie broth.


I love this dish.  It is a wonderful dish to use an introduction to quinoa for those who have never had it.  I have made it many times and the leftovers never go to waste.  It is good hot or cold.  WONDERFUL!!


VERY good!!!  i was going to wait til i finished eating to review this, but its so good i am eating as i type...i scaled this down for one, used purple onion, red potatoes, red pepper, added cauliflower and carrots, and subbed chickpeas for the corn...used 1 1/2 tbsp crunchy peanut butter (but am going to use almond butter next time as i LOVE it) and threw a handful of spinach in at the last minute...also sauteed everything in a bit of broth and it is DELISH!!  thanks!


This is great. I added garlic and dried tarragon, sliced carrot and a few different spice powders (turmeric, curry and my families own). Can't get enough of it, it's really good.  Don't be tight with the quantities, you'll regret it!

I also added kidney beans


Just wanted to say, I made this again last night, but used almond butter instead of peanut butter. IMHO, this was MUCH better! The almond butter was more liquidy out of the jar than the peanut butter, so I didn't need to heat it in order for it to mix well with the quinoa. I also added some sliced carrots and used 1 whole zucchini, and topped it with Bragg's and Mrs Dash Southwest Chipotle seasoning. I loved it!



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