Delicious Big Bowl - Quinoa Recipe

Total Time
Prep 30 mins
Cook 0 mins

This is from Super Natural Cooking by Heidi Swanson. I love to make this on the week end and take leftovers for lunch. I often substitute pine nuts for walnuts. Her recipes are at

Ingredients Nutrition


  1. Bring the quinoa, water and walt to a boil in a large heavy bottomed pot. Reduce heat and simmer for about 20 minutes. If there is any liquid left in the pan, drain if off.
  2. Warm a splash of olive oil in a skillet over medium high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the potatoes to sweat and cook. Uncover the pan, toss aga, then cook a few minutes longer uncovered, until the potatoes start to get some color. Continue tossing every few minutes to get color and crispness.
  3. Whenthey are cooked through and pleasantly crunch, season to taste with salt and scoop out onto a plate.
  4. Set aside.
  5. In the same skilled warm another splash of oil.
  6. Add the onions and garlic and cook 4-5 minutes.
  7. Toss the quinoa with a splash of olive oil.
  8. Combine quinoa, potatoes, onions, nuts and asparagus.
Most Helpful

5 5

This was a definate 5 from my DH and I. We had left overs, and we found that we didn't enjoy it as much the next day, so will probably make half next time. I just noticed that I actually did cut the recipe in half, so next time will cut it more. Thanks for the recipe Rae!