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NUTTY QUINOA HASH
1 cup uncooked quinoa, rinsed
2 cups water
2 sweet potatoes, diced
1 small onion, chopped
2 large stalks celery, chopped
1 small green pepper, chopped
½ small zucchini, chopped
2 cups corn
2 tsp favourite all-purpose seasoning (I use dulse and cayenne pepper or turmeric)
At least 3 tablespoons of crunchy peanut butter
In a small 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 of water has been absorbed. Set aside.
In a large skillet, heat olive oil on medium heat. Add the potatoes; cook, stirring occasionally until potatoes are thoroughly cooked and slightly crispy. Add the onion, celery, and green pepper; cook until each is slightly soft. Add zucchini and 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 on top (Optional). Add the quinoa to the vegetables and mix well.
Serves 4-6
