Early on, in my quest to change my lifestyle, one of the blogs I referred to most often for dinner ideas was Savvy Vegetarian. They have a variety of vegan and vegetarian recipes from which to choose. And this recipe is one of their own.
As I have evolved over the last four years so have my taste buds. I now prefer very bold flavors. Whether I use a recipe in print or one of my own concoctions, I like my food saucy, sassy and spicy! Because of this, I usually add extra spice to most of my dishes. This one should have been no exception. However, I was overtired, short on time and didn’t want to think about how to give it a little of that  ooh, ahhh, yeah kind of zippity doo dah. So, I followed the recipe to a tee (except that I omitted the olive oil).  While the vegan husband thoroughly enjoyed this meal, I thought it fell somewhat flat.
Also, I opted for a cilantro finish but the next time I will try the suggested green onions…and lots of them!

Taken directly from the site:


  • 3/4 cup quinoa
  • 1 – 2 Tbsp olive oil (my note – optional)
  • 2 medium potatoes
  • 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
  • 4 cups vegetarian soup stock or water
  • 1 cup chopped green beans
  • 1 celery stalk, diced
  • 1/2 lg red pepper, diced
  • 2 – 3 cloves garlic
  • 2 thin slices fresh ginger
  • 1/2 jalapeno pepper, seeded
  • 1 tsp gr coriander
  • 1 tsp paprika
  • 1/2 tsp dried oregano leaf
  • 1/2 tsp dried thyme leaf
  • 1 bay leaf
  • Salt and fresh ground black pepper to taste
  • 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens & whites
  • More Heat: Add 1/8 – 1/4 tsp chipotle pepper powder

Stovetop Directions:

  1. Soak the quinoa 5 minutes
  2. Rinse then drain into a colander
  3. Peel & mince the garlic, jalapeno and ginger
  4. Wash and trim the celery, slice lengthwise, then crosswise to dice
  5. Seed and dice the red pepper
  6. Peel and chop the potatoes in bite sized pieces
  7. If using fresh corn, peel and slice the kernels off the cobs
  8. Heat the olive oil on medium low in a large dutch oven (my note: add a little water instead)
  9. Sauté the garlic, ginger, celery, & jalapeno 5 minutes
  10. Add the potatoes, green beans and red pepper, sauté 5 minutes
  11. Stir in the oregano, thyme, coriander, paprika and bay leaf
  12. Add the quinoa
  13. Add the soup stock or water, bring to a boil, cover and simmer 20 minutes
  14. Add the fresh or frozen corn, cook 5 – 10 more minutes
  15. Add salt & pepper, cilantro or scallion

For cooking tips or crockpot directions see website.
Do you have a favorite quinoa recipe? Leave a comment and please share…