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skinny quinoa skillet
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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 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