Farmers Market Quinoa Skillet

farmersskilletLast week the hubs was away.  Let me just say…parenthood is not meant to be a one person job, people!  I want to hand it to those moms and dads out there who are at it by themselves or have spouses that have to work all the time.  Parenthood has made me more exhausted, joyful, tearful, and dependent than I ever thought possible.  Every day is filled with moments of wanting to scream at my children but also to snuggle them and last week was no exception!

My momma was kind enough to come help me for part of the week.  I asked her what we should cook for dinner the nights she was here and she said, “Let’s just take a break and order carry out every night.”  This is why mommas are so GREAT!  No work and no dishes…thank you, thank you, thank you, mom.

Jonathan returned, we celebrated Margaret’s 2nd birthday (so fun and can’t believe she’s 2!) and making dinner myself commenced.  I wanted something easy and healthy and this recipe hit the spot!  Love me some quinoa, love me some summer zucchini, cherry tomatoes, spinach and corn.  Add a little pecorino romano and honey lemon vinaigrette and bam you’ve got a meal.

As a side note: Jonathan had to have a turkey sandwich along with this to fill him up so it may not be substantial enough for the husbands out there but it also makes a great side to grilled chicken or eat as a lunch salad.

Serves 4

3 Tbs olive oil

3 c cooked quinoa (1 cup uncooked)

1 sliced zucchini (slice and then cut into half moons)

1 c spinach (about a hand full)

1 c cherry  tomatoes (halved)

1/2 c frozen corn

1/4 c grated pecorino romano cheese

6 basil leaves

Dressing:

1/4 c olive oil

1 Tbs honey

Juice of 1 lemon

1/2 tsp salt

A few cracks of black pepper

Pour olive oil into medium sized pan and place over medium high heat.  Put zucchini, spinach and frozen corn in pan and allow them to cook for about 15 minutes (until zucchini are translucent and veggies are browned on edges).  While veggies are cooking slice up tomatoes and set aside.  Roll basil leaves and cut into ribbons and set aside.  In large bowl mix together quinoa, veggies, and tomatoes.  Pour on serving platter or leave in bowl.  Whisk together olive oil, honey, lemon, salt and pepper.  Pour over salad.  Sprinkle pecorino and basil ribbons over top and serve warm.

Farmers Market Quinoa Skillet
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This fresh farmers market skillet is perfect for a summer side dish, main course or lunch salad!
Ingredients
  • 3 Tbs olive oil
  • 3 c cooked quinoa (1 c uncooked)
  • 1 sliced zucchini (slice and then cut into half moons)
  • 1 c spinach (about a handfull)
  • 1 c cherry tomatoes (halved)
  • ½ c frozen corn
  • ¼ c grated pecorino romano
  • 6 basil leaves
  • Dressing:
  • ¼ c olive oil
  • 1 Tbs honey
  • Juice of 1 lemon
  • ½ tsp salt
Instructions
  1. Pour olive oil into medium sized pan and place over medium high heat.
  2. Put zucchini, spinach and frozen corn in pan and allow them to cook for about 15 minutes (until zucchini are translucent and veggies are browned on edges).
  3. While veggies are cooking slice up tomatoes and set aside.
  4. Roll basil leaves and cut into ribbons and set aside.
  5. In large bowl mix together quinoa, veggies, and tomatoes.
  6. Pour on serving platter or leave in bowl.
  7. Whisk together olive oil, honey, lemon, salt and pepper. Pour over salad.
  8. Sprinkle pecorino and basil ribbons over top and serve warm.

 

 

 

 

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