One Dish Wonder

March 22, 2013

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!


Skinny Quinoa Skillet Supper
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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!

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