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Quinoa and Vegetable Skillet

A quick and healthy quinoa and vegetable skillet that takes minimal effort and is family-friendly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinsed before cooking
  • 2 cups vegetable broth For cooking quinoa
  • 1 cup chopped vegetables (bell peppers, carrots, and broccoli) Can be any vegetables available
  • 1 can (15 oz) chickpeas Drained and rinsed
  • 1 tablespoon olive oil For sautéing vegetables
  • 1 teaspoon garlic powder
  • to taste salt and pepper For seasoning
  • to taste your favorite herbs (basil, thyme or a mix) For garnish

Method
 

Cooking Quinoa
  1. Wash the quinoa under cold water.
  2. In a medium pot, combine quinoa and vegetable broth. Bring it to a boil.
  3. Reduce heat, cover, and simmer for 15 minutes until fluffy.
Sautéing Vegetables
  1. Heat olive oil in a skillet over medium heat.
  2. Add chopped vegetables, sprinkle with garlic powder, salt, and pepper. Sauté until tender and colorful.
Combining Ingredients
  1. Mix chickpeas with the sautéed veggies.
  2. Once the quinoa is done, toss it all together and adjust seasoning if needed.
Serving
  1. Garnish with fresh herbs and serve. Enjoy!

Notes

For best flavor, cook quinoa in broth. Feel free to swap veggies based on your fridge inventory. This dish can be made vegan and can be frozen for up to 3 months.