Skinny Quinoa Skillet Supper

Skinny Quinoa Skillet Supper

This quinoa skillet is quick and easy to prepare. Add any seasonal or leftover vegetables to this recipe easily for a weeknight dinner that’s satisfying and nutritious. Quinoa is a superfood used by ancient warriors to improve stamina and strength. It contains tons of essential nutrients including protein for lean muscle development.

SkinnyMs. recently released The New Quinoa Recipe eBook featuring scrumptious dishes like Enchiladas Verde, Asian Stir-Fry, and even Apple Crumb Cake, all made with what might be the world’s most perfect food, quinoa. Be sure to check it out here.

Skinny Quinoa Skillet Supper

Skinny Quinoa Skillet Supper

Yields: 4 servings | Serving size: 1 | Calories: 328 | Total Fat: 7 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 1 mg | Sodium: 624 mg | Carbohydrates: 56 g | Dietary fiber: 11 g | Sugars: 6 g | Protein: 14 g | SmartPoints: 10 |

Ingredients

  • 1 cup (uncooked) quinoa, pre-rinsed
  • 2 cups vegetable broth, low sodium
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 2/3 cup diced sun-dried tomatoes, packed in olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher or sea salt to taste
  • 1 (14 ounce) can small artichoke hearts, drained and quartered

Directions

In a large saucepan add rinsed quinoa and vegetable broth, cover and bring to a boil. Reduce heat to simmer and cook 15 minutes or until liquid is absorbed.

In the meantime, over medium heat add olive oil to a medium skillet, add sun-dried tomatoes and garlic and sauté one minute. Add oregano, black pepper, red pepper flakes, salt and artichokes and sauté one additional minute.

Turn off heat and leave skillet on burner while the quinoa is cooking. When quinoa has absorbed the broth, add sun-dried tomatoes and artichoke mixture, toss to combine. Cover and allow to rest 5 minutes before serving.

http://skinnyms.com/skinny-quinoa-skillet-supper/

16 Comments on "Skinny Quinoa Skillet Supper"

  1. Linda Mary Giorgio  December 18, 2012

    where is the recipe for Skinny Quinoa Skillet Supper?

    Reply
  2. Teri  January 16, 2013

    Hi Linda, I made this recipe and it was AWESOME!! I have a question regarding the serving size. At 1 1/2 Cups per servings….I only got 2 servings out of it. We followed it to a T.

    Reply
  3. Darlene Michelle  February 7, 2013

    Naomi Flietstra……YUMMY!

    Reply
  4. Megan  March 12, 2013

    At 5 servings, this recipe is 5 points plus. It is 3 if you plug in the quinoa as 1 c. cooked instead of uncooked, which is what the recipe calls for.

    Reply
  5. Jan  March 12, 2013

    The serving size is off (I got six servings with 1/2 a cup a serving), as are the calories(178 calories per 1/2 cup) and points (5pts per 1/2 cup)… : ( Glad I hadn't planned on this being the only thing for dinner. However, it was delicious.

    Reply
    • Skinny Ms.  March 13, 2013

      Jan, I corrected the serving size to 1 cup, 4 servings at 221 calories.

      Reply
  6. Marie  March 19, 2013

    When do you add the artichokes?

    Reply
    • Skinny Ms.  March 20, 2013

      Marie, In the meantime, over medium heat add olive oil to a medium skillet, add sun-dried tomatoes and garlic and sauté one minute. Add oregano, black pepper, red pepper flakes, salt and artichokes and sauté one additional minute.

      Reply
  7. Adriane Rumfield  April 24, 2013

    Any suggestions for someone who doesn't like artichokes? What do you think would be a good replacement?

    Reply
    • Skinny Ms.  April 25, 2013

      Adriane, Hmmmmmmm….I would use broccoli.

      Reply
  8. Mary B.  May 7, 2013

    Looks so good!! If you were to serve chicken with this dish…which recipe would you choose?? After checking the pantry the only ingredient I am missing is the sun dried tomatoes…what else would you use??

    Reply
  9. Dyan  October 18, 2013

    I make this but add spinach, zucchini, eggplant, onion and bell pepper. It's fabulous.

    Reply
  10. Ann  November 14, 2013

    this sounds great if you used a few cans of diced tomatoes instead of vegetable broth and added in everything Dylan mentioned.

    Reply
  11. Lisa  April 16, 2014

    Tried it, LOVED it! This is such a simple recipe that's packed with flavor, and the best part is the main ingredients can be stocked in the cupboard. Love that. Next time I make this I will probably double up on the quinoa, or at least use 50% more. I use coconut oil for the sauté, but only about a teaspoon, as the oil from the tomatoes contributes well. Great recipe!

    Reply
  12. Dixie Poe Brooks  May 8, 2014

    LOVE this recipe! My first time eating quinoa…had NO idea what to expect. But this recipe was divine.

    Reply

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