This quick and easy veggie quinoa skillet comes together in less than 15 minutes if you have your plain quinoa sitting in the fridge waiting for attention. And if you don't, you can still have this dinner ready in no time. I absolutely LOVE quinoa in  many different variations, but this  one is really one of my all time favorites. It is packed with plant based protein, tons of colors, greens, and eat the rainbow veggies. This meal is amazing for a dinner, or lunch, and even for meal prep. Gluten-Free, vgan, and high in protein and fiber. I hope you'll give this one a try.


Note: This recipe comes together best if you have a precooked, plain leftover quinoa sitting in the fridge.  If you don't, you can make a fresh batch from scratch, but I do highly recommend soaking the quinoa in water first, in order to get the best texture and flavor. I soak mine for at least 30 minutes or overnight up to 4-8 hours. So dish dish comes together really fast if we have those components ready.

1). Combine the soaked and drained quinoa an water in a small pot and bring to a boil. , lower the heat to the lowest possible and simmer for 15 minutes.  Keep closed for another 3-5 minutes.

2). While quinoa is cooking prepare and cut the veggies.

3). Using a wide pan or skillet place 2-3 tbsp oil and add the onions and peppers. Mix for 2-3 minutes, add the carrot and continue until peppers are soft but still have some crunch.  Add the chickpeas and carrots, mix for 2-3 minutes.

4).  Once the quinoa is ready, add the quinoa and spinach. Mix for 2 minutes. Add salt and pepper to your taste , a pinch of cumin and serve.

5). I love drizzling tahini and sriracha on top.

*pack leftovers for lunch the next day.


15-Minute Veggie Quinoa Skillet Recipe | Batel's Kitchen








































































































































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