Ingredients

• 1 cup uncooked quinoa , rinsed
• 2 cups water
• Pinch of salt
• Olive oil
• 2 medium potatoes, diced
• 1 small onion, chopped
• 2 large stalks celery, chopped
• 1 small green capsicum, chopped
• 1/2 small zucchini, chopped
• 1 cobs of corn, steamed
• Braggs liquid aminos or tamari
• At least 3 tablespoon crunchy peanut butter, or 3 tablespoon creamy and 2 teaspoon chopped peanuts

Directions

Dry roast the quinoa in a saucepan for a few minutes until the aroma is released. Add the water and a pinch of salt, bring to a boil, cover and reduce heat to medium-low. Simmer until all water has been absorbed - about 15 min.

While quinoa is cooking heat olive oil in a large skillet, on medium heat. Add the onion and potatoes; cook, stirring occasionally, for a few minutes, then add water until potatoes are thoroughly cooked. Add the celery and capsicum; 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.

Serves: 4-6

Preparation time: 20 min.