{"id":34146,"date":"2018-12-21T05:53:55","date_gmt":"2018-12-21T05:53:55","guid":{"rendered":"https:\/\/lovesharingfood.com\/3-healthy-one-skillet-quinoa-recipes-dinner-made-easy\/"},"modified":"2018-12-21T05:53:55","modified_gmt":"2018-12-21T05:53:55","slug":"3-healthy-one-skillet-quinoa-recipes-dinner-made-easy","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/3-healthy-one-skillet-quinoa-recipes-dinner-made-easy\/","title":{"rendered":"3 Healthy One Skillet Quinoa Recipes | Dinner Made Easy"},"content":{"rendered":"<p>[TopBan]<\/p>\n<hr \/>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/WNTil0HbWmc\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<hr \/>\n<p>[MidBan]<\/p>\n<p>Click here to SUBSCRIBE:<br \/>\nDinner Made Easy:<br \/>\nMore Dinner Made Easy Recipes:<br \/>\n3 Healthy Fish Recipes:<br \/>\n3 Healthy Stuffed Veggie Recipes: <\/p>\n<p>Healthy Lunch Recipes:<br \/>\nHealthy Dinner Recipes:<br \/>\nHealthy Snack Recipes: <\/p>\n<p>Frequently Used &#038; Favorite Items: <\/p>\n<p>Website:<br \/>\nFacebook:<br \/>\nTwitter:<br \/>\nInstagram:<br \/>\nPinterest: <\/p>\n<p>Purchase my eBooks here:<br \/>\nHealthy Meal Plan 2018 eBook:<br \/>\n*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*:<br \/>\n*NEW* 30 Days of Smoothies:<br \/>\nDinner Made Easy:<br \/>\nSoup Made Easy:<br \/>\nMade with Love Holiday Recipes:<br \/>\nMeal Prep Made Easy Menus 1-6:<br \/>\nMeal Prep Made Easy Menus 7-12:<br \/>\nMeal Prep Made Easy Menus 13-18: <\/p>\n<p>Sara Lynn Cauchon shares 3 new healthy one skillet quinoa recipes that are great for dinner.<\/p>\n<p>Asparagus, Chicken &#038; Quinoa Bake<br \/>\nServings: 6<br \/>\nCalories per serving: 427<\/p>\n<p>2 leeks, sliced<br \/>\n3 garlic cloves, minced<br \/>\n1 \u00bd cups quinoa<br \/>\n3 cups chicken broth<br \/>\n1 tbsp fresh thyme<br \/>\n1 tsp dried oregano<br \/>\n2 chicken breasts, cooked and shredded<br \/>\n2 cups asparagus, cut into 2\u201d pieces<br \/>\n1 cup ricotta cheese<br \/>\n2 lemons<br \/>\n\u00bc cup fresh parsley, roughly chopped<br \/>\n1 cup parmesan, grated<br \/>\nsalt and pepper to taste<br \/>\n2 tbsp butter<\/p>\n<p>In an oven safe skillet on medium-high heat add butter. Add leeks and saut\u00e9 for for 2-3 minutes, or until leeks soften. Add garlic and quinoa and cook for another minute. Add broth, thyme and oregano and bring to a boil. Cover pot and reduce to a simmer. Cook for approximately 15-20 minutes, or until quinoa is almost cooked through.<br \/>\nStir in chicken, asparagus, ricotta cheese, the zest and juice of a lemon and parsley. Season with salt and pepper to taste. Top with parmesan and remaining lemon, sliced into rounds.<br \/>\nBake in oven at 375\u00baF for approximately 15 minutes, or until cheese is slightly golden and quinoa is hot and bubbly.<br \/>\nStore in the refrigerator for up to 3 days.<br \/>\nEnjoy!<\/p>\n<p>Turkey Quinoa Taco Skillet<br \/>\nServings: 8<br \/>\nCalories per serving: 488<\/p>\n<p>1 lb ground turkey<br \/>\n1 onion, finely diced<br \/>\n1 red pepper, diced<br \/>\n1 cup corn, fresh or frozen<br \/>\n2 garlic cloves, minced<br \/>\n1 jalapeno, minced<br \/>\n1 tbsp chili seasoning<br \/>\n1 tsp ground cumin<br \/>\n1 can black beans, rinsed and drained<br \/>\n1 cup quinoa<br \/>\n1 14oz can diced tomatoes<br \/>\n2 \u00bd cups chicken broth<br \/>\nsalt and pepper to taste<br \/>\n1 cup cheddar cheese, grated<br \/>\ncilantro to garnish<br \/>\noil<\/p>\n<p>In an oven safe skillet on medium-high heat add oil.  Add turkey and cook until slightly browned and almost cooked through. Add onion, red pepper, corn and cook for another minute. Add minced garlic, jalapeno chili powder, cumin and quinoa. Mix well. Add diced tomatoes, beans and broth. Bring to a boil and reduce to a simmer. Cook for 15-20 minutes, or until quinoa is mostly cooked through. Turn the heat off and top mixture with cheddar cheese and put the lid back on. Allow cheese to melt and serve immediately with cilantro and salsa.<br \/>\nStore in the refrigerator for up to 3 days.<br \/>\nEnjoy!<\/p>\n<p>Garlic Shrimp &#038; Quinoa<br \/>\nServings: 8<br \/>\nCalories per serving: 315<\/p>\n<p>1 onion, finely diced<br \/>\n4 garlic cloves, minced<br \/>\n1 chili, finely sliced (deseeded if desired)<br \/>\n1 tsp smoked paprika<br \/>\n1 \u00bd cups quinoa<br \/>\n3 cups chicken or vegetable broth<br \/>\n2 tbsp butter<br \/>\n2 cups broccoli florets<br \/>\n1 lb raw shrimp, peeled<br \/>\n1 lemon<br \/>\n2 tbsp butter<br \/>\nsalt and pepper to taste<br \/>\ngreen onion for garnish<\/p>\n<p>In a skillet on medium-high heat add butter. Add onion and cook for 3 minutes, or until slightly softened. Add garlic, chili and smoked paprika and cook until fragrant. Add quinoa and stir to combine. Add broth and season with salt and pepper. Bring the mixture to a boil then reduce to a simmer. Cover skillet and cook for 10-15 minutes, or until quinoa is cooked and liquid is mostly absorbed. Add broccoli florets and shrimp. Cover skillet and cook for an additional 5 minutes or until shrimp are cooked through. Season with lemon juice and garnish with sliced green onion.<br \/>\nStore in the refrigerator for up to 3 days.<br \/>\nEnjoy!<\/p>\n<p>*SOME links provided above are affiliate links <\/p>\n<p>The Domestic Geek is Hosted by Sara Lynn Cauchon<\/p>\n<hr \/>\n<p>[BotBan]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[TopBan] [MidBan] Click here to SUBSCRIBE: Dinner Made Easy: More Dinner Made Easy Recipes: 3 Healthy Fish Recipes: 3 Healthy 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[MidBan] Click here to SUBSCRIBE: Dinner Made Easy: More Dinner Made Easy Recipes: 3 Healthy Fish Recipes: 3 Healthy 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