Print

Skinny Quinoa Skillet Supper

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Skinny Quinoa Skillet Supper is a wholesome, one-pan vegan meal loaded with colorful vegetables, protein-rich quinoa, and bold spices. Perfect for busy weeknights, this easy skillet dinner comes together in under 30 minutes and is gluten-free, customizable, and meal-prep friendly.

Ingredients

  1. 1 tablespoon olive oil
  2. 1 small onion, chopped
  3. 2 cloves garlic, minced
  4. 1 bell pepper, chopped
  5. 1 zucchini or yellow squash, chopped
  6. 1 cup cherry tomatoes or 1 cup canned diced tomatoes
  7. 2 cups cooked quinoa
  8. 1 can (15 oz) black beans or lentils, drained and rinsed
  9. 1 teaspoon ground cumin
  10. 1 teaspoon chili powder
  11. ½ teaspoon paprika or smoked paprika
  12. Salt and pepper to taste
  13. 2 cups fresh spinach or kale
  14. Optional toppings: sliced avocado, chopped cilantro, lime wedges, hot sauce

Instructions

Heat olive oil in a large skillet over medium heat.

  1. Add chopped onion and bell pepper. Sauté for 3–4 minutes until softened.
  2. Stir in garlic and zucchini. Cook for another 2–3 minutes.
  3. Add cherry or diced tomatoes, black beans, cooked quinoa, cumin, chili powder, paprika, salt, and pepper.
  4. Stir well and simmer for 5–7 minutes until everything is heated through and well combined.
  5. Fold in spinach or kale and cook until wilted, about 1–2 minutes.
  6. Taste and adjust seasoning as needed.
  7. Serve hot, topped with avocado, lime juice, and chopped herbs if desired.

Notes

  • Use pre-cooked quinoa for quick assembly.
  • Customize with your favorite vegetables or beans.
  • For oil-free, sauté veggies in water or broth.
  • Great for meal prep—stores well in the fridge for up to 4 days.

Nutrition

Find it online: https://thefamilycooking.com/skinny-quinoa-skillet-supper/