This is a Root Formula, a simplified recipe that shows which ingredients are core and which can be changed to create different flavor combinations or use what you have on hand.
See our Variations on this Formula below.
We use this Root Formula to make all different kinds of Quinoa Skillets depending on what we have. Our favorite flavor Variations are Cumin with Zucchini and Tomatoes, Curried with Butternut Squash, and Sesame with Edamame and Broccoli.
Quick Quinoa Skillet Supper (A Root Formula)
Cook time:
25 mins
Total time:
25 mins
Yield: 4 people
Recipe Notes
You can also treat this skillet dinner like a legume and grain salad, using raw veggies instead of cooked. Good raw vegetable candidates: sliced radishes, carrots, cucumbers, peppers, fennel and halved cherry tomatoes. Drizzle these warm salads with Versatile Vinaigrette or Balsamic Vinaigrette or, if you’re in a rush, a drizzle of olive oil and vinegar.
Ingredients
- 4 cups (1/2 recipe) cooked quinoa from A Pot of Quinoa
- 2 tablespoons olive oil
- 1 onion, cut into medium dice
- 3 garlic cloves, minced
- 1 pound Tender or Firm Vegetables (see below)
- Salt and ground black pepper
- Spices and/or Dried Herbs, optional
- 2 cups Legumes; Cooked Beans or Lentils; OR frozen, thawed lima beans; edamame; or green peas
- Fresh Herbs and/or Flavorings, optional
Firm Vegetables
- Brussel Sprouts: trim and halve
- Winter squash, sweet potatoes, turnips, or rutabagas: peel and cut into medium dice
- Broccoli or cauliflower: Trim and cut into small florets
- Cabbage: halve, core, and coarsely shred
- Asparagus: snap off tough ends and discard; remove tips and cut thin spears into 1-inch lengths; halve medium and large spears lengthwise and cut into 1-inch lengths
- Carrots: peel and thinly slice
- Snow peas or sugar snap peas: if not done already, remove strings; halve crosswise
- Green beans: trim and cut into 1-inch lenghts
Tender Vegetables
- Mushrooms: thinly slice
- Peppers: cut into medium dice
- Zucchini or yellow squash: trim ends and cut into medium dice
- Cherry tomatoes: halve large ones; leave small ones whole
- Eggplant: trim and cut into medium dice
- Fennel: halve, core, and coarsely shred
Instructions
- If you don't already have cooked quinoa, make a pot (you will only need a half recipe for this dish) and prepare vegetables while quinoa cooks
- If using Firm Vegetables, place oil, onions, garlic, vegetable(s) of choice, 1/4 cup water, 1/2 teaspoon salt, and several grinds of pepper in a large (12-inch) skillet. If using Spices or Dried Herbs add them now. Turn burner on high, cover pan, and cook until water evaporates, and vegetables are tender-crisp, about 4 minutes. Remove lid and continue to cook until water evaporates and the onions start to turn golden, 1 to 2 minutes longer.
- If using Tender Vegetables, heat oil in a large (12-inch skillet), add onions, tender vegetables, and garlic; cook until softened, seasoning with 1/2 teaspoon salt, and several grinds of pepper, and any Spices and/or Dried Herbs you may choose, about 5 minutes.
- Stir in quinoa and legumes/ beans; cook to heat through, just a couple of minutes. If using Fresh Herbs and/or Flavorings, add them now. Serve.
