Quinoa: A New Spin on an Old Staple

Quinoa: A New Spin on an Old Staple

Ancient Grains Meet Garden Fresh Foods in a Quick & Easy Weeknight Recipe.

One philosophy I try to live by is, ‘eat from the earth, where you are on the earth.’ A helpful mantra that reminds me why it’s important to eat locally, not just for the health promoting benefits of fresh, local and seasonal foods, but also for the environmental and economic benefits this lifestyle provides.

I love West Virginia, I love to travel, and I especially love to travel in West Virginia. Whether I travel to far off countries like Peru where grains like quinoa (keen-wah) are a family staple, or back to my home town in Lincoln County, WV, I make it a point to find ways to healthfully incorporate the local fair.

One quick, weeknight recipe inspired by this philosophy is Farmer’s Market Quinoa Hash. With a blend of protein rich, whole grain quinoa, farm fresh eggs, and seasonal vegetables, this one skillet creation is quick, easy, affordable; sure to please the entire family and the budget. With the broad spectrum of grains now available to us, (check outWholeGrainsCouncil.Org for more info) and the bounty of summer’s fresh vegetables flooding the farmers markets, (find one near you… click here) my favorite part of this dish is its versatility. Give it a try and be sure to share with us how you choose to add your own local, seasonal flare!



Farmer’s Market Quinoa Hash

Yield: 4 servings

Prep Time: 10 minutes


1/2 cup water
1/4 cup quinoa
1 tsp. olive oil
1 cup mushrooms, chopped
1/2 cup zucchini, chopped
1/2 cup summer squash, chopped
1/2 cup sweet tomatoes, cut in half
4 farm fresh eggs
salt and pepper to taste


Measure and rinse quinoa in small sieve.

Bring water to a boil and add the quinoa.

Cook on medium heat for 12 minutes or until water is absorbed.

Remove from heat and let it sit for 15 minutes.

(Can make in large batch and store refrigerated in airtight container.)

In a large sauce pan add the olive oil over medium heat.

Add the mushrooms, zucchini, and squash. Sauté for 10 minutes.
Push the vegetables to the edges of the pan and add the eggs.
Cook the eggs over medium heat to scramble.
Spoon the quinoa into egg and vegetable mixture.

Mix the eggs with the vegetables and add the tomatoes.

Season with salt and pepper and any garden fresh herbs.
Serve while warm.

*Time savers tip – All ingredients can be added to slow cooker the night before for a quick morning meal.

What’s your favorite grain and how do you shake things up in the kitchen?

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Posted on

January 16, 2018