Name: Spanish Quinoa Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish-Inspired
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 red bell pepper, chopped; 1 zucchini, diced; 1 cup quinoa, rinsed; 1 (15 oz) can diced tomatoes; 2 1/2 cups vegetable broth; 1 teaspoon smoked paprika; 1/2 teaspoon cumin; 1/4 teaspoon cayenne pepper (optional); Salt and pepper to taste; 1 cup canned chickpeas, drained and rinsed; 1/4 cup chopped parsley or cilantro; Juice of 1/2 lemon

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A bold, vibrant, and deeply satisfying one-pan meal, this Spanish Quinoa Skillet is a go-to for nights when I want something healthy, hearty, and packed with flavor. With smoky spices, nourishing vegetables, and protein-rich quinoa and chickpeas, it’s the perfect balance of comfort food and clean eating—all in under an hour.

Spanish Quinoa Skillet

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 red bell pepper, chopped

1 zucchini, diced

1 cup quinoa, rinsed

1 (15 oz) can diced tomatoes

2 ½ cups vegetable broth

1 teaspoon smoked paprika

½ teaspoon cumin

¼ teaspoon cayenne pepper (optional)

Salt and pepper to taste

1 cup canned chickpeas, drained and rinsed

¼ cup chopped parsley or cilantro

Juice of ½ lemon

Directions

I start by heating olive oil in a large skillet over medium heat. I sauté the diced onion for 3–4 minutes until it becomes translucent.

Next, I stir in the garlic, red bell pepper, and zucchini, cooking for another 4–5 minutes until the vegetables begin to soften.

Then I add the rinsed quinoa, diced tomatoes, and vegetable broth. I stir in the smoked paprika, cumin, cayenne (if I’m using it), plus salt and pepper to taste.

I bring everything to a boil, reduce the heat to low, cover the skillet, and let it simmer for 20–25 minutes until the quinoa is tender and most of the liquid is absorbed.

Once that’s done, I stir in the chickpeas and let them heat through uncovered for 3–4 minutes.

After removing the skillet from the heat, I finish the dish with chopped parsley or cilantro and a generous squeeze of lemon juice.

I always taste and adjust the seasoning before serving warm.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: Approximately 280 kcal per serving

Variations

I sometimes add corn kernels or green peas for a little sweetness and texture.

When I want even more protein, I stir in some cooked lentils or tofu cubes.

If I’m craving extra heat, I bump up the cayenne or add a few dashes of hot sauce.

For a richer flavor, I like using fire-roasted diced tomatoes instead of regular ones.

Swapping parsley with fresh basil or mint creates a whole new twist.

Storage/Reheating

I let leftovers cool completely before storing them in an airtight container in the fridge for up to 4 days. When reheating, I warm the quinoa in a skillet over medium heat with a splash of broth or water to bring back moisture. It also reheats well in the microwave in 1-minute intervals, stirring in between. This dish also freezes well—up to 2 months in a freezer-safe container.

FAQs

How do I make this dish spicier?

I like to increase the cayenne pepper or add fresh chili or hot sauce to taste. It’s easy to control the heat level based on preference.

Can I use a different grain instead of quinoa?

Yes, I’ve made this with bulgur and couscous before. Just be sure to adjust the liquid and cooking time according to the grain used.

Is this recipe kid-friendly?

Definitely! I reduce or omit the cayenne pepper when cooking for kids and they love the mild, comforting flavors.

Can I make this dish ahead of time?

Yes, I often make it the night before and reheat it for lunch or dinner the next day. The flavors deepen over time, which I actually prefer.

What can I serve with this quinoa skillet?

It’s great on its own, but sometimes I pair it with a side salad, avocado slices, or warm flatbread for a more complete meal.

Conclusion

This Spanish Quinoa Skillet is one of those recipes I turn to when I want something filling, nutritious, and full of bold flavor with minimal cleanup. It checks all the boxes—plant-based, wholesome, and super satisfying. Whether I’m meal prepping or whipping up a quick weeknight dinner, it never disappoints.

Recipe:

Spanish Quinoa Skillet

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegan

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Description

A bold and flavorful one-pan Spanish Quinoa Skillet made with protein-rich quinoa, chickpeas, smoky spices, and hearty vegetables. It's vegan, gluten-free, and perfect for a quick, healthy meal under an hour.

Instructions

Heat olive oil in a large skillet over medium heat.
Sauté the diced onion for 3–4 minutes until translucent.
Add garlic, red bell pepper, and zucchini; cook for another 4–5 minutes until softened.
Stir in quinoa, diced tomatoes, and vegetable broth.
Add smoked paprika, cumin, cayenne (if using), salt, and pepper. Stir well.
Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes until quinoa is tender and most of the liquid is absorbed.
Stir in chickpeas and cook uncovered for 3–4 minutes to heat through.
Remove from heat and stir in parsley or cilantro and lemon juice.
Adjust seasoning to taste and serve warm.