Hippie Chow

I stole this super yummy recipe from this blog which I love.


I didn’t make it for kids, but my husband eats like a 6 year old and he loved it.

This recipe is really flexible, so I’ll tell you what I used last night and you can do your own thing.

HIPPIE CHOW

2c. water (or a rice cooker and whatever it requires)

1c. quinoa

Olive oil

3 smallish beets

2 carrots

1 regular brown potato

3 cloves garlic

1/8th of an onion

1 zucchini

1 yellow squash



1. Cook the quinoa. You can just put it in a rice cooker and cook it exactly the same way you would rice. If you don’t have a rice cooker, bring 2c. water to boil in a saucepan, add quinoa, bring back to a boil, cover, turn temp to medium-low and cook for 15-20 mins.

2. Heat oven to 400. Chop beets, carrots, and potatoes. Toss with olive oil and roast on cookie sheet until tender. (I threw some SeasonAll on as well since I was being lazy.) When they get close to being done, go to step 3.

3. Saute garlic & onion in olive oil. Meanwhile, chop zucchini and squash. Add zucchini and squash to onion/garlic and cook until tender (or just a couple minutes if you like them crunchy). Season w/ salt and pepper.

4. Throw some of everything in a bowl and top with a poached egg.

You can also put ketchup or hot sauce on it, but it tastes really good and doesn’t need extra flavoring; plus I hate ketchup.