You are here

Member since April 2003
0
4.23077

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?

Is there anything I can do to make the peanut butter mix more easily with the quinoa?

Try melting the peanut butter separately before you add it to the mixture. You can either microwave it for a few seconds (keep a good eye on it!) or melt it in a small saucepan until it's a creamier consistency.

0 likes
Anonymous

For once, I followed a recipe as written  ;) I had a problem with adding the peanut butter, though. I added 3 tablespoons, but it really clumped together with the quinoa. I used a freshly opened jar of Teddy brand natural peanut butter. Is there anything I can do to make the peanut butter mix more easily with the quinoa? Other than that, I thought this recipe was good. It tasted better after I sprinkled it with some Bragg's. Overall, it's a decent recipe but I think I was hoping it would be better. Might have to play around with it a little bit...

0 likes

this one is alright wasn't really to my likely, don't think I'll make it again

0 likes

Very good. We froze half and ate it two weeks later....turned out well. Will make this one of our regular rotating meals. Lots of room to add veggies and adapt to individual tastes.

0 likes

wow i was out of most the veggies called for.  really played with this one.  1/2 large zuchinni, 3/4 frozen peas, lg clove garlic.  In olive oil i sauted 3/4 tsp tumeric, 3/4 tsp tarragon, 1/2 tsp onion powder, seasalt n' pepper to taste then added garlic then peas then zuchinni, then my left over  various potatoes from a root casserole chopped to smaller pieces. coated everything and then on one side of the pan made a hole where i could put in olive oil, peanut butter and more of same seasonings if wished to saute and melt a couple mins. before mixing it in. after all that i then added the quinoa. voila! for the kids sake, tabasco will go on my serving only.

0 likes

I made a double batch of this last night and am slightly embarrased to say, it's ALL GONE! We're talking - TWO people ate the whole thing. It was that good.

One thing kind of bothered me though, the texture of the quinoa was very mushy after adding the peanut butter. Anyone else get this? Maybe I added too much (about 4 tbsp).

Also, very good to add just a tiny bit of salt and hot sauce to. YUM!

0 likes

Pages

Log in or register to post comments