Ingredients
- 1C Uncooked Quinoa- Rinsed
2C Water
1T Olive Oil
2 Med Diced Potatoes
1 Sm Chopped Onion
2 Lg Celery Stalks- Chopped
1 Sm Green Bell Pepper-Chopped
1/2-1 Sm Zucchini-Chopped
1 Can Corn OR 1 1/2 C Fresh or Frozen Corn
All-Purpose Seasoning
3 T Crunchy Peanut Butter- OR Creamy w/ 2 t Chopped
Peanuts- could use almond butter instead
*In medium saucepan, bring water to boil. Add quinoa & reduce heat to medium low. Simmer until water is absorbed & set aside. In large skillet, heat olive or canola oil over medium heat. Add potatoes & stir occasionally until potatoes are cooked & slightly crispy. Add onion, celery, and bell pepper. Cook until slightly soft. Add corn & zucchini. Cook until zucchini is soft. Add seasoning to taste. Season heavily at this point, because the quinoa hasn't been added yet. Remove from heat & add peanut butter & nuts (if using). Add quinoa & mix well.
Makes 4-6 servings
Description
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