If a grain product can be trendy, then quinoa is the skinny jean of the whole grain world. Well, actually quinoa is technically a seed, but you eat it like a grain. I think because it has a weird name and is not pronounced the way it looks (KEEN-WA, not KEE-NO-AH as I referred to it for probably a year), this nutrient packed super-food took a while making its way into everyday cooking. It is as versatile as rice and just as easy to cook. AND when someone asks you what you had for supper last night, and you ever so casually say, “Oh… just some quinoa”, you feel SO healthy that next thing you know you will be joining hot yoga and sipping green tea in your organic cotton tunic. Well, maybe not. But you will feel good about your food choice! Quinoa is packed with protein, fiber and even calcium so dig in!
This idea for a quinoa skillet with veggies came to me via another blog posting I saw on “Iowa Girl Eats” so feel free to check it out.
The beauty of a recipe like this is that it gives you a chance to use up those random veggies sitting in your refrigerator. You can use any veggies you want for this, and any cheese or even no cheese. It will still taste delicious. You could add some chick peas or lentils to make it even more protein rich, or just serve it as a side dish. The possibilities are endless and it is up to you how you put your own personal spin on it!
Quinoa and Veggie Skillet
Click here for a printable version of the recipe: Quinoa and Veggie Skillet
You will Need:
- 1 cup quinoa, rinsed in cold water and drained.
- 2 cups chicken stock (or vegetable stock if you want to make this dish vegetarian)
- Olive oil
- 2 cloves garlic, finely minced
- 1 small zucchini, rough chop
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 ears of corn, cleaned and kernels chopped off the cob (or one can of corn)
- 3 green onions, chopped quite small
- 1 small can of diced tomatoes, drained (or use fresh if you have them)
- 1 tbsp. Dried basil
- 1 tbsp. Dried oregano
- ½ cup crumbled feta cheese
- ½ cup grated sharp cheddar (or any other cheese you enjoy)
- 2 – 3 tbsp. Chopped fresh parsley (optional)
- Salt & Pepper to taste
What to do:
- In a medium saucepan, bring quinoa and stock to a gentle boil. Reduce heat, cover and simmer until all the liquid has been absorbed. Fluff with a fork and set aside.
- In a large skillet or frying pan, sauté garlic, peppers, basil and oregano for 2-3 minutes.
- Add corn and zucchini and continue cooking for 2-3 more minutes.
- Add diced tomatoes, green onions, parsley and cooked quinoa. Cook until just heated through.
- Add feta and all but a couple teaspoons of the cheddar cheese. Stir.
- Sprinkle remaining cheddar on top to serve.