Last updated on January 10th, 2019 at 06:08 am
You need to make this quick healthy quinoa risotto for dinner – it’s super easy, tasty, vegan and gluten-free! Totally worth the 20 minutes!
Okay, so this recipe = BOMB. I ate it for a few days and I couldn’t get enough of it.
Now how did it happen?
Well my recipes are mostly inspired by the leftovers I have in my fridge. That time I had a half-eaten can of beans, some corn, 1/2 of an old eggplant, 1/2 zucchini and some other wilting vegetables. I guess it’s time for another quinoa risotto, guys.
And we’re not mad. This one’s again really good. I don’t miss rice like at all. Probably because sometimes I also eat rice, but quinoa? I never expected this overhyped food to take over my life so much.
I’m even thinking of making more recipes with it. It’s just so versatile. And I feel like I digest it better than other grains. TMI.
For this quick quinoa risotto recipe, you can use cooked or uncooked quinoa. I used cooked though, because I had some in my fridge as well and also because I love it when I can cook things with the speed of light.
You’ll need some fresh tomatoes here, but canned might work as well – so work with whatever you have. I love, love love the eggplant in there. I don’t know why I think it’s something about the texture that I really like.
The beans and corn? Add them if you want to, but personally I felt good about them in this recipe, they did a good job.
Of course don’t forget the rest of the veggies, some spice to make things more exciting! I’ve got to be honest here, I did not stick to a fully vegan meal here, because I added Parmesan cheese. I cannot. So good, who would’ve thought. Parmesan with beans, seriously who would’ve thought.
Let’s get to the recipe already.
Very quick and easy quinoa dinner recipe that is vegan, gluten-free and super delicious! This quinoa skillet is healthy and can help you get rid of some leftovers!
- 1/2 cup zucchini, chopped
- 1/2 cup eggplant, chopped
- 2 medium-sized tomatoes
- 1 cup quinoa, cooked
- 1/3 cup beans
- 1/3 cup corn
- 1 cup greens, chopped
- 2 cloves garlic
- 3 -4 leaves basil
- 1-2 Tbsp olive oil
- Optional: chili flakes
- Chop tomatoes, eggplant, zucchini, greens, rinse and drain beans and corn.
- In a large pan at medium-high saute tomatoes with olive oil for 2-3 minutes. Add eggplant, zucchini and quinoa. Cook for 2-3 minutes. Add beans, corn, chili flakes, stir everything well together.
- Add your greens (I had arugula and spinach), basil and garlic. Stir again and turn off heat. Enjoy like this or with some Parmesan or avocado.
If you're using uncooked quinoa, make sure to add some water (just to cover the quinoa) and wait until quinoa is cooked before adding the rest of the ingredients.
Okay, one more thing before I go! Since it’s almost Christmas, I want to wish everyone happy holidays, have lots of fun, spend time with the people you love, forget all your troubles and really take a moment to enjoy this time of the year. I will also take a little break from posting here, I kinda need it, but I will be back in 2019 with some new and exciting stuff.