Skinny Quinoa Skillet Supper

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A satisfying meal you can whip up in a flash

skinny quinoa skillet

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.

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Skinny Quinoa Skillet Supper

A great recipe to keep in your cooking arsenal, this skillet supper is both nutritious and delicious.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 4 people
Serving Size
Course Dinner, Main Course
Cuisine Universal
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.

Nutrition Information

Calories: 252kcal | Carbohydrates: 44g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 624mg | Fiber: 11g | Sugar: 4g |
SmartPoints (Freestyle): 7
Keywords Gluten-Free, Quick and Easy, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. 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.

  2. 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.

  3. 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.

    1. 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.

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

  5. 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??

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

  7. 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!

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

  9. 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!

  10. 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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