Summer Vegetable Skillet Quinoa

Summer Vegetable Skillet Quinoa

Alright fellow kwinoah lovers. I’m sure most of you are feeling like myself and want to get out of the kitchen so that you can go hang at the pool/beach/lake/river and you’re on the hunt for meals that can be made lickety-split.

Well, my friends, this is it. The most laborious task about this meal is cooking the quinoa which takes all of twenty minutes and besides the veggies and the herbs, you probably have the remaining ingredients on hand: wine and buttah.

Innovacion Wine

Yes, I used organic wine. I watched a Showtime documentary called Years of Living Dangerously and it’s taken my desire for organic/sustainable living to a whole new level. Although the negative environmental effects to get that organic wine from Argentina to California negates the positive. But this one is so good and affordable! I’ll be sure to let you know when I find a good organic California wine.

On a serious note, if you’re into documentaries then you should definitely check that one out. Each episode is told from the perspective of different celebrities, such as Matt Damon and Jessica Alba, and it goes over some pretty profound scientific discoveries that have been made regarding the impact we’re having on our environment. It’s humbling, to say the least.

Summer Veggie Quinoa Casserole

So this meal was made with local organic vegetables and fair-trade quinoa but I’m not judging if you choose to go the conventional route. It’s certainly cheaper that way.

Whichever you choose, this recipe is a quick and easy way to get in a healthy serving of fresh summer veggies and protein-packed quinoa. Serve it with a cold glass of crisp white wine and you’re all set!

Summer Vegetable Skillet Quinoa

Summer Vegetable Skillet Quinoa

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4

Summer Vegetable Skillet Quinoa

Ingredients

2 cups cooked quinoa*

3 cloves garlic, minced

2 tablespoons butter {or vegan butter or olive oil}

1/3 cup dry white wine

1 large zucchini, diced

1 cup corn kernels, fresh or frozen

salt to taste

1 pint cherry tomatoes, halved

1/4 cup fresh basil, finely chopped

1 tablespoon fresh thyme

6 green onions, chopped

shredded parmesan for topping (optional)

crushed red pepper (optional)

Instructions

  1. Warm olive oil or butter in a skillet over low-medium heat then add garlic and cook until fragrant. Add the corn and cook until light golden brown.
  2. Next add the zucchini and quinoa along with the white wine. Cover the skillet and cook vegetables for 5 minutes, until zucchini is slightly tender.
  3. Add the tomatoes, green onions, basil and thyme and stir together. Cover to cook for two to three minutes then add salt to taste.
  4. Once everything is heated throughout, sprinkle with cheese and red pepper (optional), serve warm and enjoy!

Notes

*Equivalent to approximately 1 cup uncooked quinoa. Click here for directions on soaking and cooking quinoa.

http://makingthymeforhealth.com/summer-vegetable-skillet-quinoa/

 

 

Summer Vegetable Skillet Quinoa

Have you seen any good documentaries lately?