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.
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
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.
Notes
Add corn or peas for extra sweetness and texture.
Increase protein with cooked lentils or tofu.
Use fire-roasted tomatoes for a smokier flavor.
Swap parsley with basil or mint for a new twist.
Store in the fridge for up to 4 days or freeze up to 2 months.
Reheat with a splash of water or broth to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
