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.
- 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 tsp. 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
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.
Serving: 1g | Calories: 328kcal