Corned Beef and Vegetable Quinoa

Quinoa seems to be all the rage at present. It's supposed to be extremely healty and full of nutrients. Well, I like it because it's tasty. It has this subtle nutty flavor to it that makes we want to eat it plain by the spoonful. White rice is slowly being replaced by quinoa in this household.

Corned Beef and Vegetable Quinoa
2 cups quinoa
1 onion, chopped
1 zucchini, diced
1 patty-pan, diced
1 green pepper, chopped
1-2 poblano peppers, chopped (optional)
1 tsp oregano
½ tsp rosemary
½ tsp sage
½ tsp serachi sauce
1 tbsp ketchup
2 dashes Worcestershire sauce
2 dashes soy sauce
5-10 olives, chopped in half
4-5 sun-dried tomatoes, chopped
6-8 slices corned beef, chopped 

Little olive oil

In a small pot, cook the quinoa as per instructions on the bag. In a separate pot, heat a little olive oil and fry the onion until it’s soft and translucent. Then add the green peppers and let it cook for a few minutes. Now mix in the zucchini, patty-pan, and poblano peppers. After giving it a stir, mix in all the sauces and herbs. Cover and simmer until the zucchini and scallop squash is soft. Remove the lid and add in the tomatoes, olives, and beef. Simmer for another minute then switch off the stove and mix in the quinoa. Serve immediately.