Description
A simple and nutritious quinoa veggie skillet packed with mushrooms, kale, and red pepper, seasoned with light Mediterranean flavors.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 2 cups mushrooms, sliced
- 2 cups kale, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and drain.
- In a skillet, heat olive oil over medium heat.
- Add red bell pepper and mushrooms, sauté for 5 minutes.
- Stir in garlic, kale, oregano, and paprika. Cook for 3 minutes.
- Add quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked.
- Season with salt and pepper. Serve warm.
Notes
- Use fresh vegetables for best texture.
- Add a squeeze of lemon for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa, veggie skillet, Mediterranean, healthy, vegetarian