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A delicious and nutritious homemade main dish presented as part of our collection of 47 Insanely Good Healthy Dinner Recipes The Whole Family Will Love!

Family-Favorite Healthy Vegetable and Quinoa Harvest Skillet

This versatile, nutrient-dense skillet meal combines protein-rich quinoa, fiber-filled beans, and a rainbow of fresh, roasted vegetables. It is a perfect, stress-free weeknight dinner designed to keep the whole family energized and satisfied.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup quinoa, rinsed well
  • 2 cups low-sodium vegetable broth
  • 1 large bell pepper, diced
  • 1 medium zucchini, sliced into half-moons
  • 2 cups fresh baby spinach
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon fresh lemon juice
  • Sea salt and freshly cracked black pepper to taste

Method
 

  1. Wash and chop all vegetables into uniform pieces to ensure even cooking.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the diced onions and bell peppers, sautéing for 5 minutes until softened and fragrant.
  4. Stir in the minced garlic and cook for an additional minute until aromatic.
  5. Add the rinsed quinoa to the skillet, stirring for 2 minutes to toast the grains lightly.
  6. Pour in the vegetable broth, oregano, thyme, and red pepper flakes. Bring to a gentle boil.
  7. Reduce heat to low, cover the skillet, and simmer for 15 minutes or until the liquid is absorbed and quinoa is fluffy.
  8. Stir in the zucchini and chickpeas; cover and cook for 5 more minutes until the zucchini is tender-crisp.
  9. Fold in the fresh baby spinach and cook for 1-2 minutes until just wilted.
  10. Remove from heat, drizzle with fresh lemon juice, and season with salt and pepper to taste before serving.

Notes

To batch cook, prepare the quinoa and chop all vegetables on Sunday to save 15 minutes of prep time during the week. Feel free to swap chickpeas for black beans or add grilled chicken or tofu if you prefer an extra protein boost. If you have leftover veggies in the fridge, this recipe is highly forgiving—toss them in during the sauté phase to reduce food waste.