Veggie and Quinoa Skillet

If you’re on the hunt for a fast and healthy vegetarian recipe, then this veggie and quinoa skillet recipe is the perfect option for you! The combination of fresh vegetables, fragrant spices, and nutritious chickpeas makes this meal a staple in any household. It’s a breeze to whip up, and the end result is always delicious.

To get started on this easy recipe, you’ll need to sauté your veggies and spices in a skillet first. Once they’re fragrant and tender, add in the quinoa and vegetable broth, and let the mixture simmer until the quinoa is fully cooked. Once the quinoa is ready, stir in the chickpeas, fresh parsley, and a generous squeeze of lemon juice, and your meal is good to go!

This recipe is extremely versatile and can be served as a main dish, as a side dish to accompany your favorite protein, or even as a healthy snack option. Plus, it’s jam-packed with essential nutrients, fiber, and protein, which makes it perfect for meal prep or for a quick weekday dinner. So why wait? Give this delicious recipe a go and discover why veggie and quinoa skillet meals are a go-to for so many!

Veggie and Quinoa Skillet Recipe

This veggie and quinoa skillet recipe is a delicious and healthy way to incorporate more vegetables into your diet. Packed with protein from the quinoa and loaded with colorful veggies, this easy-to-make dish is perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch, Meal Prep
Cuisine American, International
Servings4 servings
Calories (per serving)406.49 kcal



  • Heat olive oil in a skillet
  • Add chopped onion and sauté until translucent
  • Add minced garlic and sauté until fragrant
  • Add chopped red bell pepper and zucchini to skillet and cook for a few minutes
  • Add uncooked quinoa, vegetable broth, cumin, smoked paprika, salt, and black pepper to the skillet
  • Cover and let simmer for around 15 minutes or until quinoa is cooked through
  • Drain and rinse a can of chickpeas and add to skillet
  • Stir in chopped fresh parsley and juice of one lemon
  • Serve hot and enjoy!


1. Preparation is key. Make sure you have all ingredients measured and ready to go before starting.
2. Use a high-quality olive oil for the best flavor.
3. Saute onions until they are translucent before adding other ingredients for more depth of flavor.
4. Use fresh garlic for the best taste and aroma.
5. Cook red bell pepper and zucchini for a few minutes to maintain their texture.
6. Rinse quinoa before adding it to the skillet to remove any bitterness.
7. Use vegetable broth instead of water for more flavor.
8. Be careful not to overcook the quinoa or it will become mushy.
9. Drain and rinse chickpeas to remove excess sodium and improve digestion.
10. Adding fresh parsley and lemon juice at the end will bring acidity and freshness to the dish.


Serving: 1servingCalories: 406.49kcalCarbohydrates: 66.16gProtein: 17.18gFat: 9.38gSaturated Fat: 1.17gPolyunsaturated Fat: 3.17gMonounsaturated Fat: 3.98gSodium: 643.62mgPotassium: 855.16mgFiber: 13.16gSugar: 10.06gVitamin A: 2090.31IUVitamin B1: 0.34mgVitamin B2: 0.3mgVitamin B3: 1.93mgVitamin B5: 0.93mgVitamin B6: 0.59mgVitamin C: 63.8mgVitamin E: 2.63mgVitamin K: 135.26µgCalcium: 108.17mgCopper: 0.7mgFolate: 306.16µgIron: 6.33mgManganese: 2.2mgMagnesium: 158.22mgPhosphorus: 420.74mgSelenium: 8.14µgZinc: 3.38mgNet Carbohydrates: 52.99g
Read more nutritional information values.

Data source: USDA

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Storage Tips

This Veggie and Quinoa Skillet recipe typically lasts for around 3-4 days in the fridge when stored properly. To store this recipe, transfer it into an airtight container and place it in the fridge.

If you want to freeze the recipe, you can store it for up to 2-3 months in the freezer. However, it is recommended to freeze the veggies and quinoa separately to avoid the veggies from getting too mushy after defrosting.

To freeze, let the skillet cool to room temperature and transfer it to a freezer-safe container. You can also portion and store it in a ziplock freezer bag. Make sure to label the container with the date and recipe name.

To defrost, remove the skillet from the freezer and let it thaw overnight in the fridge. Once thawed, reheat in a skillet or microwave until hot.

Overall, this recipe is relatively simple to store, freeze, and defrost. You can enjoy it for days after it was cooked, or you can save it for later.

Recipe Variations

1. Mexican Veggie and Quinoa Skillet: Add taco seasoning, black beans, and corn to the veggie and quinoa mix, and top with avocado and salsa for a spicy twist on the recipe.

2. Italian Veggie and Quinoa Skillet: Add oregano, basil, and garlic to the veggie and quinoa mix, along with chopped tomatoes and mozzarella cheese for a flavorful Mediterranean meal.

3. Tex-Mex Veggie and Quinoa Skillet: Combine the veggie and quinoa mix with chopped bell peppers and cilantro, and top with shredded cheddar cheese and jalapeños for a delicious Mexican-inspired dish.

4. Indian Veggie and Quinoa Skillet: Add garam masala, turmeric, and ginger to the veggie and quinoa mix, along with chickpeas and diced tomatoes for a flavorful and filling vegetarian meal.

5. Asian Veggie and Quinoa Skillet: Mix the veggie and quinoa blend with soy sauce, sesame oil, and ginger, and top with sliced green onions and cashews for a savory and satisfying Asian-inspired dinner.

What To Serve With

1. Roasted vegetables (such as brussels sprouts, carrots, or sweet potatoes)
2. Steamed greens (such as spinach or kale)
3. Crusty bread or garlic bread
4. Avocado or guacamole
5. Grilled chicken or tofu for added protein
6. Hummus or tzatziki for dipping
7. Side salad or coleslaw
8. Sautéed mushrooms
9. Grilled zucchini or squash
10. Sliced tomatoes with a drizzle of balsamic vinegar.

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