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Potato Carrot Quinoa Plate


4-5 Servings

Prep Time:

5 Minutes

Cook Time:

30 Minutes

Total Time:

35 Minutes

Talk about a nourishing meal. This dinner takes only 30 minutes to prepare and will leave you feeling full all evening long.


  • 1 cup of quinoa

  • 2 cups of veggie broth

  • 1.5 pounds of red potatoes

  • 3-4 large carrots

  • 1 can or 2 cups of cooked black eyed peas

  • 1 bunch of kale

  • ½ cup of water

  • ¼ cup of nutritional yeast

  • 1 teaspoon of garlic powder

  • ½ teaspoon of onion powder

  • 1 teaspoon of smoked paprika

  • 1 teaspoon of salt

  • Pepper to taste


Add rinsed quinoa, sprinkle of salt and veggie broth to a pot and bring to a light boil. Reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed. Wash and cut potatoes and carrots into ½ inch pieces. Add potatoes and carrots into a large skillet or wok along with ¼ cup of the water and cook on medium high heat for 10-12 minutes, stirring frequently to prevent sticking. Add more water, 1 tablespoon at a time to prevent sticking if needed. Continue to cook until potatoes and carrots are tender enough to piece with a fork. Add nutritional yeast and seasoning (and more water if needed) and stir well. Once veggies are coated, add kale.Mix and cook for 2-3 minutes until kale is just starting to wilt. Add black eyed peas and cook to warm, about 2-3 more minutes. Add a large scoop of quinoa to a plate and top with veggie bean mix.

Recipe Origin:

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