Skinny Quinoa Skillet Supper

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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.

Skinny Quinoa Skillet Supper

A great recipe to keep in your cooking arsenal, this skillet supper is both nutritious and delicious.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: Universal
Keyword: Gluten-Free, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 252kcal
Author: SkinnyMs.


  • 1 cup quinoa uncooked, pre-rinsed
  • 2 cups vegetable broth low sodium
  • 2 teaspoons olive oil
  • 2 garlic cloves minced
  • 2/3 cup sun-dried tomatoes diced and 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
  • 14 ounces artichoke hearts small, canned, drained and quartered


  • 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 the 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.


Calories: 252kcal | Carbohydrates: 44g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 624mg | Fiber: 11g | Sugar: 4g
SmartPoints (Freestyle): 7

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23 Comments on "Skinny Quinoa Skillet Supper"

  1. Linda Mary Giorgio  December 18, 2012

    where is the recipe for Skinny Quinoa Skillet Supper?

  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.

  3. Darlene Michelle  February 7, 2013

    Naomi Flietstra……YUMMY!

  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.

  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.

    • Skinny Ms.  March 13, 2013

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

  6. Marie  March 19, 2013

    When do you add the artichokes?

    • 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.

  7. Adriane Rumfield  April 24, 2013

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

    • Skinny Ms.  April 25, 2013

      Adriane, Hmmmmmmm….I would use broccoli.

  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??

  9. Dyan  October 18, 2013

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

  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.

  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!

  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.

  13. Randi  March 25, 2017

    How well do you think this would freeze?

    • Gale Compton  March 25, 2017

      Randi, Sure, freezing works fine. Be sure to defrost in the fridge before reheating. 🙂

  14. Rachael  September 26, 2017

    I love this recipe so much. This is my second week eating it as a prepped meal for all my suppers and I plan to do it again next week. I love how easy and healthy quinoa is, LOVE sun dried tomatoes and I add an extra jar of capers since I love them in quinoa. This recipe was super simple to prep and I’m working with limited dishes (one mixing bowl, one pot, one frying pan) in my temporary German apartment but it works!

    • Gale Compton  September 26, 2017

      Rachael, Thank you so much for the feedback. Love Germany…especially Mainz! 🙂

  15. kelly fuller  November 22, 2018

    Do you drain the sun dried tomatoes and the artichokes or add the liquid from the jar with them??

    • Nichole Furlong  November 24, 2018

      Both should be drained.

  16. katherine collins  January 11, 2019

    I just made this, I added leeks and quorn and its was completely delicious! This will be a go to dinner for me


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