Vegan quinoa hash with roast potatoes and spinach

Gosh, it's been awhile, blog. Once again, I've been sitting on this "recipe" for what feels like ages. No one's waiting for an explanation, I know, but...I'll just say I'm grateful that our bodies are finely orchestrated in such a way that our hearts beat and our lungs do their thing automatically. This summer is special. But at the same time I barely have a moment to myself to breathe. Ugh, how selfish does that sound?


Regarding quip/question above, the answer is probably "very", when followed by a little reminiscing about a recent family vacation to gorgeous Vancouver Island. On the way up, we spent one night in LaConner, Washington, at the exquisite Katy's Inn. To call this welcoming B & B "quaint" doesn't do it justice, yet at the same time you can't help but think it. There is such a homey blend of quirkiness and nostalgia that enfolds you there, from both inn and owner. This is clearly a beloved home, fragrant with roses and rhododendron. This "recipe" came from there.

quinoa hash.jpg

Is it a little annoying, this habit of occasionally putting 'recipe' in quotes? It is to me. But it feels appropriate, coming from a place of experimenting and playing as an enthusiastic home cook. My favorite, most useful recipes are "recipes"--the name of a dish followed by a guide of easily adapted ingredients. They're springboards that allow for endless substitutions and short cuts. This is such a one.

When we arrived at Katy's Inn, we had a lovely note stating we'd have a "filling" vegan breakfast for us the next morning--her quotes, not mine! It gave us a chuckle, given the implication that getting satiated on plants is impossible. We know too well, however, it's not. ;) And so does Kim--sitting with her, conversing over coffee the next day, we drooled over this dish, almost as much as Felix did over his specially made vegan pancakes, fruit salad, and rich hot chocolate. Within days, I began making a week's meal plan for our return (I know, I am soooo nerdy, in the truly not-cool nerdy way), committing myself to recreating our delicious breakfast for dinner.

If I'm honest, Kim's was better. This could be made more drool-worthy with some oil. But that's an easy fix, and if you're also not so into oils at home, then this satisfies absolutely too. Make it yours, it'll be perfect. 

Vegan quinoa hash

1 large sweet potato, scrubbed and cubed
1 gold potato, scrubbed and cubed
1/2 yellow onion, diced
1/2 teaspoon garlic powder
2 vegan sausage links, sliced
1 red pepper, seeded and diced
2 tomatoes, seeded and chopped
2 cups cooked quinoa (from 1/2 cup dry)
4 cups baby spinach
1 tablespoon fresh basil, torn
cooking spray
sea salt and pepper to taste

  1. Preheat oven to 400 degrees. Spread potatoes in an even layer on a rimmed baking sheet. Coat lightly with cooking spray. Roast, turning halfway through with a spatula, approximately 30 minutes or until tender and crisping on the outside.

  2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook onion over medium heat, stirring, until softened and translucent, 2-3 minutes. Add garlic powder, pepper and sausage; cook until pepper is tender and sausage lightly brown, about 3-4 minutes.

  3. Stir in tomatoes, quinoa and spinach. Cook until quinoa is warm and spinach is wilting, 2-3 minutes. Stir in basil. Season with salt and pepper to taste.


Wendy McMillanComment