Go Back
+ servings
Overhead shot of Spicy Veggie Quinoa Skillet with a wooden spoon
Print Recipe
5 from 1 vote

Spicy Veggie Quinoa Skillet

This Easy Spicy Veggie Quinoa Skillet is the epitome of a delicious, simple weeknight meal that comes jam-packed with loads of flavor and complex textures.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Keyword: comfort foods, dairy-free, dinner, easy, food, gluten-free, lunch, quinoa, spicy, vegan, veggies, weeknight meals
Servings: 4 servings
Calories: 296kcal
Author: Shanika

Ingredients

  • 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 + chopped
  • 2 Tbsps Extra virgin olive oil
  • 3 garlic cloves, minced
  • ½ cup organic vegetable stock
  • 1-2 scotch bonnet peppers, minced (You can use habanero peppers + less for reduced spicy flavor)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • Pinch of red cayenne pepper

Instructions

TO COOK THE QUINOA:

  • Begin by adding the veggie stock and salt to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes. Reduce heat to bring to a simmer for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, and water has dried, and the quinoa has thickened and appear "fluffy". Remove from heat.

TO MAKE VEGGIE SKILLET:

  • In a medium 10-inch skillet over medium-high heat, add olive oil until heated. Add in the minced garlic and scotch bonnet and sauté until fragrant, about 1-2 minutes. Add the chopped carrots and broccolini and sauté until veggies have softened a bit, about 3-4 minutes. Remove veggies from skillet and place unto a plate.
  • Stir in the salt, black pepper, smoked paprika, red pepper flakes, and cayenne pepper until veggies are fully coated. Add the cooked quinoa and veggie stock, stirring until combined. Reduce heat to low and add sautéed veggies and roasted tomatoes into the skillet with quinoa. Stir to combine everything and let cook for another 3-4 minutes. Remove from heat and serve immediately.
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
  • HERB ROASTED TOMATOES: To see the recipe, tap this link.

Nutrition

Calories: 296kcal | Carbohydrates: 44g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1359mg | Potassium: 683mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4224IU | Vitamin C: 55mg | Calcium: 105mg | Iron: 4mg