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Delicious Big Bowl Quinoa


  • 2 cups white quinoa rinsed well
  • 4 scant cups water
  • 1 teaspoon salt
  • a few splashes of extra virgin olive oil
  • 3 - 4 medium/large potatoes cut into 1/2-inch dice
  • 1 large yellow onions chopped
  • 1 clove garlic chopped
  • 1 cup toasted nuts walnuts, pine nuts, etc
  • 1-2 cups cooked vegetables. My favorites are green beans or kale. Could use asparagus spinach, or
  • another splash or two of good olive oil


  • Bring the quinoa, water and salt to a boil in a large pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.
  • Heat olive oil in the skillet and add potatoes and a couple pinches of salt. Stir to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, stir again, then cook a few minutes longer uncovered until the potatoes start to get some color. Continue stirring until cooked through and crispy, Season to taste with salt and scoop out onto a plate. Set aside.
  • In the same skillet heat another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.
  • Toss the quinoa with a splash of olive oil. Serve each bowl of quinoa topped with potatoes, onions, nuts and vegetables.