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Spicy Veggie Quinoa Skillet Recipe

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3.8 from 14 reviews

A vibrant and spicy veggie quinoa skillet packed with fresh broccolini, roasted herb tomatoes, and a blend of fiery peppers. This quick and nutritious one-pan dish is perfect for a healthy, flavorful meal in just 30 minutes.

Ingredients

Quinoa

  • 1 cup quinoa, original or multi-color
  • 2 cups organic vegetable stock
  • Pinch of sea salt

Veggie Skillet

  • 2 cups roasted herb tomatoes (See Notes!)
  • 1 bunch broccolini, roughly chopped
  • 1 medium carrot, peeled and chopped
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 cup organic vegetable stock
  • 1–2 scotch bonnet peppers, minced (You can use habanero peppers and less for reduced spicy flavor)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • Pinch of red cayenne pepper

Instructions

  1. Cook the Quinoa: Add the vegetable stock and sea salt to a medium saucepan over medium-high heat and bring to a boil. Stir in the quinoa and whisk continuously while boiling for 1-2 minutes. Reduce heat to a simmer and cook for 10-15 minutes, whisking every 3-4 minutes until the quinoa is fully cooked, fluffy, and the water has absorbed. Remove from heat.
  2. Prepare the Veggie Skillet: Heat olive oil in a medium 10-inch skillet over medium-high heat. Add minced garlic and scotch bonnet peppers and sauté for 1-2 minutes until fragrant.
  3. Sauté Vegetables: Add chopped carrots and broccolini to the skillet and cook for 3-4 minutes until they begin to soften. Remove the vegetables from the skillet and place them on a plate.
  4. Combine Spices and Quinoa: In the same skillet, stir in sea salt, black pepper, smoked paprika, red pepper flakes, and cayenne pepper until the spices coat the pan evenly. Add the cooked quinoa and 1/2 cup of vegetable stock, stirring well to combine.
  5. Final Assembly: Reduce heat to low and return the sautéed vegetables and roasted herb tomatoes to the skillet. Stir everything together and cook for another 3-4 minutes to meld the flavors.
  6. Serve: Remove the skillet from heat and serve immediately. Enjoy your spicy veggie quinoa skillet!

Notes

  • Roasted herb tomatoes can be prepared by roasting cherry or grape tomatoes with olive oil, garlic, and herbs such as thyme or rosemary until caramelized and flavorful.
  • Adjust the number of scotch bonnet peppers according to your spice tolerance; substitute habaneros for a milder heat.
  • This dish can be made vegan and vegetarian-friendly by ensuring the vegetable stock is plant-based.
  • To reduce sodium, reduce or omit added sea salt as vegetable stock may contain salt.

Find it online: https://lauracooks.com/spicy-veggie-quinoa-skillet-recipe/