The Husband and I have fallen in love with this new dish, and I have three people to thank for it.
First, I want to thank Hallie of Daily Bites. I adopted her as a part of Adopt a Gluten-Free Blogger in January. I made Hallie’s one-skillet dish called Roasted Squash and White Bean Skillet and absolutely loved it. The Husband actually asked me to make it again. A vegetarian dish, really? It’s that good. See my post here.
Since then I’ve been experimenting with my own skillet dishes, and I’ve come up with one that I want to share with you.
I also have to thank Carol of Simply Gluten-Free for inspiring me with her combination of Moroccan spices. Her Moroccan Skillet Quinoa and Chicken is not just tasty, it’s incredible! She didn’t only inspire me with her Moroccan spices, but she reminded me that every recipe is just a beginning. When I told her about my first modifications to her recipe, she said, “This is what I love about recipes, they are really just starting points for others to add their own creativity to.” Thank you, Carol!
And lastly, thank you to our Bountiful Blessings Farm family. If not for you, I would never know that yukina savoy existed. They lovingly grew the yukina savoy and carrots that I used in this recipe.
I’ve been a quinoa fan for a while, but I absolutely adore red quinoa. The Husband does not really care for quinoa, but he actually likes the red version. It has all of the nutritional benefits of regular quinoa, holds its shape a little better, and has the visual allure of the beautiful reddish brown color.
Moroccan Yukina Savoy and Red Quinoa Skillet
- 1 lemon – juice and zest
- 1 T paprika
- 1 T ground cumin
- 1 tsp sea salt
- ½ tsp pepper
- 1 T olive oil
- 4 garlic cloves, minced
- 1 yellow onion, chopped
- 2 ½ c. carrots, chopped
- 2 cans white cannellini beans, drained and rinsed
- 2 bunches yukina savoy or 4 c. of another green (bok choi, spinach, kale…)
- 1 c. dried apricots, chopped
- 1 c. red quinoa
- 3 c. gluten-free vegetable stock
- 1 handful of chopped parsley
1. Place the red quinoa in a bowl of water and soak while preparing the next four steps.
2. Combine the paprika, cumin, salt, and pepper in a small bowl and set aside.
3. Zest the lemon, juice it, and set them aside separately.
4. Chop the onion, carrots, yukina savoy, and set them aside separately.
5. Heat the olive oil in a large skillet or wok over medium heat and sauté the minced garlic until it’s lightly browned. Add the onions, lemon zest, and apricots and cook until the onions are soft.
6. Drain and rinse the red quinoa, and add it to the skillet. Then add the lemon juice, carrots, cannellini beans, spices, and chicken stock. Raise the heat, bringing the mixture to a boil, and stir for 3-5 minutes. Cover, reduce the heat to medium-low, and simmer for 20 minutes or until the liquid is absorbed.
7. Add chopped yukina savoy, or greens of your choice, stir to combine, and cover for 5 minutes or until the greens have softened.
8. Keep covered, remove from heat, and let it sit for 5 minutes.
9. Gently stir, serve, and garnish with parsley.
I know you’ll like this sweet, spicy vegetarian dish that is packed with nutrients and protein. And take Carol’s advice and think of it as a starting point. Use your own creativity and make it your own.
Do you have a favorite recipe that you’ve made your own?
This recipe is linked to:
- Seasonal Sundays hosted by Brittany of Real Sustenance
- Gluten-Free Wednesdays hosted by The Gluten-Free Homemaker
- Real Food Weekly hosted by Diane at The WHOLE Gang
- Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar & Gluten-Free