Happy Tuesday Friends! I’ve been making this quinoa skillet for a few months now and I’m excited it’s finally ready to share with everyone!
It’s actually been ready for a while, but every time I go to photograph it we end up eating it first! I love this recipe because it gives a whole bunch of flavor to quinoa, is super easy to whip up, and is really versatile. It’s pretty much as easy as sauteing chopped veggies of choice, I used bell pepper and onion.
Whipping up your sauce made from tomatoes, jalapenos, and garlic (inspired by this recipe from Cooking Light).
Then cooking your quinoa and veggies in your sauce, 15-25 minutes later you’ve got whole lot of deliciousness. For those of you who think that quinoa is too “earthy,” this will totally change your mind. Plus, the best part about it this recipe is that it easily pairs with any protein you have on hand to make a delicious healthy meal. We’ve had it topped with fried eggs, shredded chicken, chicken sausage, and beans. I also think it would be a lovely side dish for salmon or other protein. I’d definitely love it with sauteed shrimp or even canned tuna, the possibilities are endless!
Quinoa freezes really well too, so this batch went in the freezer for an emergency healthy meal.
The nutrition calculator I used thought it was pretty stellar too, it gave it a Grade A! I pretty much never get a Grade A in my recipes but I usually don’t worry about that too much though since I used to work for the website and I was told it’s based on a weird point system. That’s it for today, hope you enjoy and let me know if you try it!
- 2 jalapenos
- 4 medium or 3 large tomatoes
- 8 ounces chicken broth (or vegetable), low sodium
- 2 cloves garlic
- ¼ tsp salt
- 1 large or 2 medium red bell pepper, chopped
- ½ yellow onion, chopped
- 1T avocado oil or extra virgin olive oil
- 1 cup quinoa, uncooked
- Place jalapenos, tomatoes, chicken broth, garlic, and salt in blender or food processor. Process until smooth, about 15 seconds on high power (or one minute for less powerful models.) You should have at least 3 cups of sauce, if you don’t add water or chicken broth until you do.
- In a medium size skillet, saute bell pepper and onion in oil on medium heat until translucent and tender, about 5 minutes.
- Add in pre mixed sauce and bring to a boil. Add in uncooked quinoa, stir, reduce heat to simmer and cover. Cook for 15-25 minutes.
- *Check after 15 minutes, quinoa should be fluffy and translucent with all the liquid absorbed. If the liquid isn’t absorbed cook until it is. If the quinoa isn’t translucent and fluffy but all the liquid is gone, add ½ cup more water and continue to cook.
- Serve immediately or freeze for up to 3 months.
Nutrition Facts for 1/4 of recipe: