Savory Quinoa Skillet

savory quinoa skillet

Savory Quinoa Skillet

Anytime I tell Lou I’m going to make quinoa for dinner he usually follows up with a suggestion of maybe ordering instead ;). The guys just not huge fan. I also have to say I’m not obsessed with quinoa. I like it, and I cook with it often because it’s a great healthy alternative to other grains, but I need to make sure it’s flavored well to really enjoy it.

This Savory Quinoa Skillet does not disappoint in the flavor department; I mean look at this thing! It’s also packed with protein and veggies, so it’s a great well-rounded meal. Plus this is one of those dishes that you can either serve to a crowd of four for brunch or you will definitely have leftovers. I almost always try and make one meal a week that will give me leftovers. Mama doesn’t want to cook every night. 

Key to keeping this simple is buying pre-chopped veggies! I get the the pre-shredded brussels sprouts, sliced mushrooms and diced onions to cut way down on the prep. 🙂

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savory quinoa skilletsavory quinoa skillet

Savory Quinoa Skillet
Serves 4
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Ingredients
  1. Olive oil
  2. 1 package of organic chicken sausage, sliced into pieces
  3. 1 pint of chopped mushrooms
  4. 1 small onion, diced
  5. 2 cloves of garlic, minced
  6. 1 1/2 cups of shredded Brussels sprouts
  7. 1/4 cup of green or Kalamata olives, diced
  8. 1/2 cup of sundried tomatoes, diced
  9. 1 cup of quinoa (uncooked)
  10. 2 cups of water
  11. 2 tablespoons of white wine vinegar
  12. 1 tablespoon of pesto
  13. 1/2 teaspoon of red pepper flakes
  14. 1/4 cup of feta cheese crumbles
  15. Salt & pepper
  16. 1-2 eggs
Instructions
  1. Add olive oil to a large cast-iron skillet or pan.
  2. Add sausage and sauté.
  3. Once the sausage is mostly cooked, add the garlic, onions, and mushrooms. Season with salt and pepper. Cover and cook over medium heat.
  4. Add brussels sprouts, olives, and sundried tomatoes to the skillet. Cover and continue cooking.
  5. Once all the vegetables are mostly cooked, add the quinoa.
  6. Toast the quinoa slightly for about 2 minutes before adding 2 cups of water, white wine vinegar, pesto, and red pepper flakes. Stir, then cover and bring to a boil.
  7. Once bubbling, reduce the heat to medium-low and simmer for 15mins.
  8. After 15mins, turn off the heat and let the quinoa steam for 5mins, keeping the skillet covered.
  9. While the quinoa is steaming, cook your egg(s) sunny-side up or poached.
  10. Remove lid to quinoa and stir to fluff. Add more salt to taste. Mix in crumbled feta.
  11. Top skillet or individual bowls with the egg(s).
Spinach for Breakfast https://www.spinach4breakfast.com/

Oh, and you’ll love these!

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