Hearty Vegetable and Quinoa Skillet

It’s finally feeling like Fall here in Memphis which means I can try some new recipes! What I love about this particular recipe is that it uses fresh, frozen and canned items. It also has some of my favorite foods that I remember eating all the time growing up; collard greens and black-eyed peas. Yessssss! I put some common southern staples in this dish but made it fun with my own twists such as butternut squash and a Tahini dressing.

Are fresh vegetables better for you than canned or frozen?

Nope! When it comes to health benefit, they are each comparable. Of course you want to be mindful of added sodium with packaged items, but nutrients are not removed during the packing processes. Utilizing canned items is a great way to save coins while getting in nutrients.

What can I use in place of quinoa?

Quinoa, although I find it tasty, may not be everyone’s favorite. You can always mix it with brown rice 50/50 or swap it for rice, farro, barley or any other grain you like.

The good in this? Let’s talk collard greens.

What are the health benefits of collard greens?

  • Calcium and magnesium- bone health
  • Vitamin C- immune function
  • Folate- energy metabolism

Hearty Vegetable and Quinoa Skillet with Lemon Tahini Dressing

  • Difficulty: medium
  • Print

Serves: 4

Ingredients:

  • Olive oil
  • 2 teaspoons garlic paste or 2 garlic cloves, minced
  • 2 cups cooked quinoa
  • 1 bunch collard greens, cleaned and chopped
  • 1 10 oz bag frozen butternut squash
  • 1 can black-eyed peas, drained

For dressing

  • Juice of 1 lemon
  • 2 tablespoons tahini (can omit [sauce won’t be creamy] or use nut)
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 1 tablespoon honey
  • 3-4 tablespoons water

Instructions:

Preheat oven to 425 degrees F. On sheet pan, place butternut squash and drizzle with 1 tablespoon olive oil and salt and pepper if desired. Roast for 15-20 minutes until fork tender. In bowl, combine, lemon juice, tahini, olive oil, salt, pepper, honey, and water. Whisk to combine. Set aside. In medium skillet, heat 2 teaspoons of olive oil and sauté garlic cloves. Add chopped collard greens and sauté about 10 minutes until greens are tender. Add black-eyed peas, squash and rice to skillet and combine. Pour in sauce and stir. Serve warm. Sauce can also be reserved and distributed through individual bowls.

 

 

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