Skinny Quinoa Skillet Supper
A great recipe to keep in your cooking arsenal, this skillet supper is both nutritious and delicious.
Servings: 4 people
Calories: 252kcal
Ingredients
- 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
Instructions
- 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
Calories: 252kcal | Carbohydrates: 44g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 624mg | Fiber: 11g | Sugar: 4g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7