Makes 4-6 servings
This recipe is a great way to introduce the family to quinoa, an ancient grain that’s a real nutritional powerhouse.
- 1 cup uncooked quinoa, rinsed
- 1 tablespoon vegetable oil (or low-fat cooking spray)
- 2 medium potatoes, diced
- 2 cups water
- 1 small onion, chopped
- 1/2 small zucchini, chopped
- 1 small green bell pepper, chopped
- 2 large stalks celery, chopped
- 1 16-oz can corn, drained (or substitute pre-cooked fresh or frozen corn)
- favorite all-purpose seasoning (we like a spicy Creole blend)
- 3 tablespoons crunchy peanut butter (or 3 tablespoons creamy plus 2 teaspoon chopped peanuts)
Bring two cups of water to a boil over medium-high heat. Add the quinoa and return to a boiling. Cover and reduce heat to medium-low. Simmer until all water has been absorbed. Remove from heat and set aside.
Heat oil in a large skillet on medium heat. Add potatoes and sautee, stirring occasionally, until potatoes are thoroughly cooked and slightly crispy. Add celery, onion, and bell pepper. Cook until soft. Add the zucchini and corn and cook until the zucchini is soft and corn is heated through. Add seasoning to taste and 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.
Nutty Vegetable Saute
Servings per Recipe: 5Amount per Serving
Calories from Fat:
Total Fat: 8g
Saturated Fat: 1.5g
Dietary Fiber: 8g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.