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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 tablespoon olive oil - 1 medium zucchini, diced - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), chopped - 1 cup corn (frozen or fresh) - 1/2 red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves, for garnish This dish is bright and fresh. Each ingredient adds its own flavor. The quinoa forms a fluffy base. The vegetables bring color and crunch. You can even add feta cheese for extra flavor. Not all veggies suit everyone. You can swap zucchini for yellow squash. If you can’t find cherry tomatoes, use diced regular tomatoes. For a spicy kick, add jalapeños. If you want a vegan dish, skip the cheese. No quinoa? Try brown rice or couscous instead. For a gluten-free option, ensure your broth is gluten-free. This dish is flexible, so feel free to get creative! Want to explore more? Check out the Full Recipe for more tips and variations. To cook quinoa, start by rinsing it. Place the quinoa in a fine-mesh strainer. Rinse it under cold water for about 30 seconds. This step removes bitterness. Next, add the rinsed quinoa and vegetable broth or water to a medium saucepan. Bring it to a boil over medium-high heat. Once boiling, lower the heat, cover, and let it simmer for about 15 minutes. The quinoa is done when it is fluffy and the liquid is gone. Use a fork to fluff the quinoa gently. For perfect texture, make sure to use the right water-to-quinoa ratio. A 2:1 ratio works best. If you want a richer flavor, using broth adds depth. In a large skillet, heat olive oil over medium heat. Add chopped red onion and sauté for 2-3 minutes. This makes the onion soft and sweet. Then, add minced garlic and cook for one more minute. The garlic will smell great! Next, stir in diced zucchini, chopped bell pepper, corn, and halved cherry tomatoes. Sauté these veggies for about 5-7 minutes. Cook them until they are bright and tender, but still crisp. The key here is to add each vegetable in a specific order. This way, each cooks just right. Start with the onion, then garlic, and follow with firmer veggies like zucchini and bell pepper, ending with softer ones like tomatoes. Once the quinoa is ready, it’s time to combine it with the veggies. Fluff the quinoa, then gently add it to the skillet with the sautéed vegetables. Season the mixture with dried oregano, smoked paprika, salt, and pepper. Toss everything together and heat for another 2-3 minutes. This lets the flavors meld. To finish, remove the skillet from the heat. Garnish with fresh basil leaves. You can also sprinkle some feta cheese on top for added flavor. For the full recipe, check out the Summer Veggie Quinoa Skillet. Enjoy the vibrant colors and tastes! To make the flavors pop in your Summer Veggie Quinoa Skillet, use fresh herbs. Basil, oregano, and parsley add zest. Also, a splash of lemon juice brightens the dish. For timing, prep the veggies while the quinoa cooks. This way, everything comes together fast and hot. Pair this dish with grilled chicken or shrimp for protein. You can also serve it with crusty bread for a complete meal. For a fun twist, try serving it in lettuce cups. This adds crunch and makes it easy to eat. Leftovers can be a great base for lunch. Mix the quinoa with eggs for a veggie scramble. You can also toss it in soups or salads. Store leftovers in an airtight container for up to five days. When reheating, add a splash of water to keep it moist. {{image_2}} You can add many vegetables to your quinoa skillet. Try using fresh, seasonal veggies. Here are some great options: - Asparagus - Eggplant - Spinach - Carrots - Green beans When using different veggies, adjust the cooking times. For example, soft vegetables like spinach cook quickly. You can add them last to keep them vibrant. On the other hand, harder vegetables like carrots need more time. Sauté them first until tender before adding softer ones. Herbs and spices can change the taste of your dish. Use herbs like: - Thyme - Rosemary - Cilantro - Parsley Each adds a unique flavor. For a spicy kick, add chili flakes or cayenne pepper. Start with a small amount. You can always add more if you like it spicy! Try mixing different herbs to find your favorite combination. Adding protein makes the dish more filling. Here are some great options: - Cooked chicken - Tofu - Black beans - Chickpeas If you use cooked chicken, add it when you mix in the quinoa. For tofu, sauté it before adding the veggies. If using canned beans, rinse them and add them last to warm through. Adjust cooking times based on the protein you choose. This way, every bite is tasty and satisfying. For the full recipe, check out Summer Veggie Quinoa Skillet. To keep your Summer Veggie Quinoa Skillet fresh, use airtight containers. This helps prevent air from spoiling the dish. Store it in the fridge if you plan to eat it within a few days. If you want it to last longer, freezing is a great option. Make sure to let it cool before freezing. Divide it into portions for easy reheating later. In the fridge, your quinoa skillet lasts about 3 to 5 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage. Look for off smells, discoloration, or mold. If you see any of these, it’s best to throw it away. Keeping track of how long you store it can help you enjoy it at its best. How can I make this dish vegan? To make the Summer Veggie Quinoa Skillet vegan, simply use vegetable broth instead of chicken broth. All the ingredients are already plant-based. This means you can enjoy full flavor without any animal products. Can I use any type of quinoa? Yes, you can use any type of quinoa. White, red, or black quinoa all work well. Each type has a slightly different taste and texture, which adds a unique twist to your dish. Just remember to rinse it well before cooking to remove the bitter coating. What to do if I don't have fresh vegetables? If you lack fresh vegetables, frozen ones are a great substitute. They often have the same taste and nutrients. You can also use canned vegetables, just be sure to drain them well. Adjust the cooking time down to avoid overcooking. How to scale the recipe up or down? Scaling the recipe is simple! To make more, double or triple the ingredients. For fewer servings, halve the amounts. Just keep the same cooking times and methods. This keeps the flavors balanced no matter the size. Breakdown of calories and nutrients A serving of this dish has about 250 calories. You get protein from quinoa and veggies. Each serving also provides fiber, vitamins, and minerals. The healthy fats come from olive oil. Health benefits of the main ingredients Quinoa is a complete protein, which means it has all nine essential amino acids. Zucchini is low in calories but high in water and fiber. Bell peppers provide vitamin C, while tomatoes offer antioxidants. Corn adds sweetness and more fiber. Each ingredient boosts your health in its own way. This blog post covered how to make a delicious quinoa dish. We discussed ingredients, optional add-ins, and key substitutions for dietary needs. I shared step-by-step cooking instructions for quinoa and vegetables, along with finishing touches that enhance flavor. You now know tips for serving, storing, and using leftovers. Don’t forget to try different vegetables and spices to customize your meal. With this guide, you can easily create a tasty dish that fits your needs. Enjoy experimenting and make it your own!

Summer Veggie Quinoa Skillet

Enjoy a delicious and healthy meal with this Summer Veggie Quinoa Skillet recipe! Packed with fresh veggies like zucchini, cherry tomatoes, and bell peppers, this dish is not only colorful but also nourishing. In just 30 minutes, you can whip up a satisfying dinner that's perfect for warm nights. Click through to discover how to make this easy, flavorful quinoa skillet and impress your family with a vibrant summer dish they’ll love!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 bell pepper (any color), chopped

1 cup corn (frozen or fresh)

1/2 red onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the liquid has absorbed.

    While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 2-3 minutes until it starts to soften.

      Add minced garlic and cook for an additional minute until fragrant.

        Stir in diced zucchini, bell pepper, corn, and cherry tomatoes. Sauté the veggies for about 5-7 minutes until they are vibrant and tender.

          Once the quinoa is ready, fluff it with a fork and add it to the skillet with the sautéed vegetables.

            Season the mixture with dried oregano, smoked paprika, salt, and pepper. Gently toss everything together to combine and heat through for another 2-3 minutes.

              Remove from heat and garnish with fresh basil leaves before serving.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                  - Presentation Tips: Serve the quinoa skillet in a large bowl, topped with additional cherry tomatoes and torn basil leaves for a colorful, inviting presentation. You can also sprinkle some feta cheese on top for an extra flavor boost if desired.