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Savory Quinoa Hash

By: Melissa Diane Smith

Savory Quinoa Hash - Here's a quick, versatile, easy-to-make breakfast recipe that's a great way to use up leftovers. You can vary its flavor by using different herbs, vegetables and/or meat. Try sauteing in chicken, turkey or pork meat pieces, or serve with gluten-free turkey sausage on the side or mixed into the hash for a festive Sunday brunch.


This recipe is reprinted from Gluten Free Throughout the Year: A Two-Year, Month-to-Month Guide for Healthy Eating by Melissa Diane Smith

Melissa Diane Smith is a nutritionist and the author of Gluten Free Throughout the Year: A Two-Year, Month-to-Month Guide for Healthy Eating and Going Against the Grain: How Reducing and Avoiding Grains Can Revitalize Your Health.

Cooking Time6 min


  • 2 tablespoons organic extra virgin olive oil
  • 3 tablespoons yellow onion, finely chopped
  • 1 cup organic quinoa, cooked
  • 3 tablespoons pecans, finely chopped
  • 1/4 teaspoon ground thyme
  • 1/8 teaspoon unrefined sea salt (I like Real Salt) or more to taste
  • 1 to 2 teaspoons fresh parsley, chopped


  1. Heat olive oil in a skillet on medium.
  2. Add the chopped onions and sauté for 30 seconds.
  3. Add the cooked quinoa, pecans and thyme, spread mixture across pan, and cook without stirring for 45 seconds.
  4. Then stir mixture and sauté about 2 to 3 minutes until golden brown.
  5. Take skillet off burner, mix salt into the mixture, serve, and sprinkle with parsley.

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