I first made this quinoa skillet for breakfast a few months ago—there just happened to be some leftover quinoa staring back at me from the fridge, so I decided to toss it together with a few sautéed veggies. Let me tell you, I was wowed! Definitely made the right call on that one.
Not only is this skillet super simple to make, it’s also versatile—you can have it for breakfast, lunch, or dinner. You can even switch up the veggies, if you’d like. It’s healthy too!
+ onions, garlic, and some salt and pepper
All good-for-you foods that are packed with protein, fiber, vitamins, and minerals. Your body will thank you. Plus, it doesn’t get much easier than this for a quick & healthy meal.
You can even make this in advance and store it in the fridge for a few days. Who doesn’t love healthful, ready-made meals?
I chose to pair this skillet with my Easy Roasted Potatoes because they’re so incredibly delicious. What? They’re healthy too…everything in moderation! I love those perfectly-salted little bites of goodness.
I kept the seasoning simple with just a bit of salt and pepper, but you can add in some chili powder, cumin, and cayenne, if you’re looking for a bit of a kick. Oh, you can also toss in a few scrambled eggs, especially if you plan to have this for breakfast. I’ve done that before as well and it was perfection.
However you serve it up, enjoy!
- ½ cup uncooked quinoa
- 1 tsp. extra virgin olive oil
- ½ of an onion—chopped
- ⅓ cup diced bell pepper (I used green)
- 1 garlic clove—minced
- 3-4 baby bella or white button mushrooms—sliced thin
- 2-3 handfuls fresh spinach
- 1 cup halved grape tomatoes
- Salt and pepper, to taste
- Cook the quinoa according to package directions.
- Heat the oil in a large skillet set over medium heat. Add the onion and diced peppers and cook until softened, about 5 minutes. Add the garlic and cook for 1 additional minute.
- Add the sliced mushrooms and cook for 2-3 minutes, or until tender. You can add a bit of water, if the skillet is too dry.
- Add the spinach along with another 1-2 tsp. water and cook until wilted, about 2 minutes.
- Add the tomatoes and cook for 1-2 minutes, just until softened a bit.
- Add the cooked quinoa, plus salt and pepper to taste. Gently stir to combine.