Rainbow Skillet Hash

Prep: 15 minutes Cook: 30 minutes


Quinoa is one of my favorite grains; it cooks quickly and is very nutritious. This dish is easy to prepare and uses items that are likely to be in your refrigerator and pantry.


  • 2 cups water
  • 1 cup quinoa, rinsed
  • 1/2 cup vegetable broth
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 bell pepper, chopped
  • 1 1/2 cups potatoes, coarsely chopped
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 1 tsp soy sauce (optional)
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1/2 tsp basil
  • 1/8 tsp cayenne
  • several twists freshly ground white pepper
  • 2 tbsp peanut butter


Place the water in a medium pot and bring to a boil. Add the quinoa, reduce heat, cover and cook until quinoa is tender and all water has been absorbed, about 15 minutes.

Meanwhile, place about 2 tablespoons of the broth in a large non-stick skillet. Add the onions, celery, carrots and bell pepper. Cook, stirring occasionally for about 3 minutes, then add the remaining broth and the potatoes. Continue to cook, stirring occasionally for about 15 minutes, adding a bit more broth if the pan gets too dry. Add the corn, peas and the seasonings, except for the peanut butter. Cook, stirring occasionally for about 10 minutes, stir in the peanut butter and cook until mixture is creamy, about 2 minutes. Stir in the cooked quinoa and mix well. Serve at once, either plain or with some Sriracha hot sauce over the top.

Hints: This may also be made with other cooked grains, such as brown rice or millet.