I am having a hard time keeping up with life lately. So far May has been a very busy month and it isn’t getting any less busy. It’s been a tad difficult keeping up with blogging everything that I want to blog! I have quite a back log of posts I’d love to publish, but I just haven’t had the time to put together actual posts and write anything down! I’m hoping to catch up this week and next with posts on David’s graduation, some brew reviews, and my 10k! Tonight I’m sharing this tasty one-skillet meal I made up last week.
I love vegetarian meals because they are so much cheaper than buying meat! Just because this is vegetarian doesn’t mean it’s lacking in protein. Quinoa and the chickpeas in this meal will help keep you full. I also love all the Greek flavors. Kalamata olives, feta, spinach, tomato, and oregano helped bring out those Greek flavors. I think next time I’ll also add a can of chopped artichoke hearts. Basically this is one of the meals that you can customize to your liking. I used a yellow bell pepper last week, but I think a green would have been delicious too. Next time I’ll try using a red onion rather than yellow. Definitely play around with the ingredients if you want, but the recipe I provided is delicious and foolproof.
I’m all about these one-skillet meals this year. I’m sure there will be plenty more variations of this meal to come. I’m already day dreaming about a spinach artichoke parmesan quinoa skillet next! Enjoy!
Greek Inspired Quinoa Skillet
1 tablespoon olive oil
1 onion, diced
1 yellow or green bell pepper, diced
3 garlic cloves, minced
2 roma tomatoes, chopped
1 cup defrosted spinach
1/3 cup black or kalamata olives, chopped
1 (15 oz) can garbanzo beans, drained
1 cup quinoa, rinsed
2 cups water
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup crumbled feta
Pour olive oil into a large skillet over medium heat. Saute onions and bell pepper for about 3-5 minutes or until soft. Stir in garlic, tomatoes, spinach, olives, and garbanzo beans and sauté for 1 minute. Stir in quinoa, water, oregano, and salt. Reduce heat to low and place lid over skillet. Simmer for 20 minutes or until quinoa is fully cooked. Sprinkle feta crumbles over the top and serve.