Quinoa Potato Corn Scramble With Grilled Pepper Chile Sauce
Quinoa Potato and Corn Scramble with Red Pepper Sauce. Quick, easy and delicious. Vegan, gluten free, dairy free.
Servings 4
Calories 328kcal
Ingredients
Scramble
- 1 onion chopped
- 4 cloves of garlic minced
- 2 tblsp. olive oil
- 2 cups potatoes chopped
- 2 cups cooked quinoa/brown rice I use Seeds of Change
- 2 cups frozen corn
- 2 teaspoon(s) oregano
- 1 teaspoon red pepper
- 1 teaspoon sea salt
- Black pepper to taste
Grilled Pepper Sauce
- 1 red pepper
- ¼ Anaheim chile
- ½ teaspoon sea salt
- olive oil
- 1 teaspoon granulated garlic
- black pepper
Instructions
- Add olive oil, onions and garlic in pan and saute until cooked.
- Add potatoes, and spices and cook on medium heat until potatoes are done, approximately 20 minutes. Stir frequently.
- Cook frozen corn in microwave for 90 seconds to remove water.
- Add corn, cooked quinoa/rice to pan and stir until thoroughly mixed with spices.
- Serve and top with Grilled Pepper Sauce
Grilled Pepper Chile Sauce
- Preheat oven to 375 degrees.
- Slice red pepper and Anaheim chile and place on baking sheet.
- Drizzle with olive oil, granulated garlic and black pepper.
- Bake 20 minutes.
- Remove from oven and place in high speed blender.
- Add water and sea salt and blend until almost completely smooth.
- Serve over Quinoa Potato and Corn Scramble.
