Since I’m so completely on my A game, I’m cooking up a storm and couldn’t wait to share one of the many recipes I’ve been working with. Insert sarcasm here. However, cooking and baking are a great stress reliever for me. So whenever I get a chance, which is extremely infrequent, I try to get my family a home cooked, low fat meal. I’ve been saving this one…
I battle my feelings with quinoa. Most of the time I’m not in love with it. I have only made one really, really good quinoa dish after many tries. The one I love is here, Mexican Ground Beef Quinoa. This is a skillet too so I thought it was worth a try!
- 1 cup (uncooked) quinoa, pre-rinsed
- 2 cups vegetable broth, low sodium
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- ⅔ cup diced sun-dried tomatoes, packed in olive oil
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- Kosher or sea salt to taste
- 1 (14 ounce) can small artichoke hearts, drained and quartered
- I added chicken for more protein
- In a large saucepan add rinsed quinoa and vegetable broth, cover and bring to a boil. Reduce heat to simmer and cook 15 minutes or until liquid is absorbed.
- In the meantime, over medium heat add olive oil to a medium skillet, add sun-dried tomatoes and garlic and sauté one minute. Add oregano, black pepper, red pepper flakes, salt and artichokes and sauté one additional minute.
- Turn off heat and leave skillet on burner while the quinoa is cooking. When quinoa has absorbed the broth, add sun-dried tomatoes and artichoke mixture, toss to combine. Cover and allow to rest 5 minutes before serving.
The kids liked the “rice” and chicken. The adults loved all the other goodies. I wouldn’t say this has become a family favorite but I will definitely make it again!