Meet the Sullivans: Spring Veggie Quinoa Skillet

April 1, 2014

Spring Veggie Quinoa Skillet

I love this part of the year when the Farmer's Markets and grocery stores begin to sell some of the freshest fruits and veggies. This simple, fresh, one pot meal is the perfect way to pack in the veggies for your family. The added bit of feta takes it over the top!

You can interchange the veggies for whatever you prefer or have on hand, just remember that certain vegetables take longer to cook, so add those ones first!

Spring Veggie Quinoa Skillet slightly adapted from Iowa Girl Eats

Ingredients:
1-3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 small asparagus, quartered and sliced (or half a large one)
2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)
2 green onions
salt & pepper
1 handful cherry tomatoes, halved
1/2 cup feta
2 tablespoons chopped basil

For the Honey Lemon Vinaigrette:
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 1/2 Tablespoons honey
1 garlic clove, microplaned or finely minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.

Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.

Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add asparagus, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.

Add remaining vinaigrette, cherry tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.



I add grilled shrimp or grilled chicken to ours if we're having it for dinner to make it a little heavier. Enjoy! 

4 comments:

Amanda {Kids and Cabernet} said...

This looks so good and easy!!

hello erin said...

oooh. this looks SO GOOD. anyway to sneak some veggies in is good in my eyes!

Jess Norden said...

Delicious!! I always love fresh veggies...they taste so much better!

Elizabeth {Chasin' Mason} said...

I'm so glad you liked it!!!! We are actually making it for dinner tonight too! :) Love that you switched it up and added asparagus and chicken/shrimp. I will have to try that next time!