Quinoa mix with Roma tomatoes, peppers, herbs and oven-roasted peanuts

Don’t be intimidated by the long name. It may sound complicated, but actually the length of the name is due to the fact that it’s a personal recipe of mine and I have no better name for it than mentioning pretty much all the ingredients.

It’s better this way, because when I affectionately nickname my concoctions I end up with “appetizing” stuff, like calling Basmati rice with vegan mince and champignons “dog food with rice and shrooms”. 🙂 But since this dish bears resemblance with something fit for human consumption like couscous rather than dog food, I think – or at least hope – to find a more…milder nickname.

dish close-up
Close-up

I actually got the idea for this recipe while trying to eat tabouleh, and failed. While I do like couscous and vegetables, I’m not very friendly with mint (unless it’s toothpaste, chewing gum or lemonade).

But to get to the point, these are the ingredients:

Ingredients (except the quinoa)
quinoa mix
The quinoa mix I used

Please disregard the amaranth in the picture above. I was planning to add some, but I changed my mind because there was already a mix of 3 grains.

Quinoa mix with Roma tomatoes, peppers, herbs and oven-roasted peanuts

by Alina

  • Diet: Vegan
  • Course: Lunch, Dinner
  • Difficulty: Easy
  • Allergies: Nuts/Peanuts
time 10 min · 15 min · 25 min

Quinoa mix with Roma tomatoes, peppers, herbs and oven-roasted peanuts

Ingredients

  • 150g quinoa mix
  • 8-10 Roma tomatoes (or cherry tomatoes if you prefer)
  • 1/2 medium red bell pepper
  • 30g oven-roasted peanuts
  • 1 tsp olive oil or other vegetable oil
  • your favorite herb mix, to taste
  • salt to taste

Instructions

  1. Prepare the quinoa as per the instructions on the box, or with your favorite method. I used a pre-made mix that I boiled for 10 minutes in slightly salted water. Drain thoroughly.

  2. Preheat 1 teaspoon of olive oil in a wok.

  3. Cut the tomatoes and the bell pepper in small pieces, add salt to taste and stir-fry them for 2-3 minutes until they start to soften.

  4. Add the peanuts and stir-fry for another 1-2 minutes. I like to use whole peanuts, but you can first crush or cut them into smaller pieces.

  5. Add the drained quinoa in the wok with the vegetables and stir-fry for 1 minute.

  6. Season with herb mix.

  7. Serve hot. 🙂

Notes

You can build on this recipe very easily. For example you can add cucumber to the stir-fry.

You can use your own quinoa mix (I used a pre-made quinoa-millet-buckwheat mix).

Use your own store-bought or homemade herbs mix. I used a store-bought one that contains parsley, cress, chives, sorrel, basil and dill. Coriander would also work well.

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