Last Updated on January 31, 2021 by Jess
The scene: It’s 5 o’clock and you still have no idea what’s for dinner, but you know you don’t want to cave to the temptation of take out or the quick rotisserie chicken from the local grocery store. You know that life? It was mine just recently. I was coming home from a training to teach cycling (Eeee!) and hadn’t a clue what was for dinner. Enter this delightful little diddy: Kielbasa and Quinoa Skillet.
You guys know me…I sneak all the extra vegetables into a meal. And this one is full of about 5 cups of them. You get all the color with broccoli, tomatoes, and corn. Quinoa provides a nice little base, and the kielbasa has the spices mixed in already so you only need a little garlic, some salt, and some pepper. Best yet? It comes together in under 30 minutes! Winning on all the fronts.
Ready to get cooking? I sure am!
Your Ingredients
- ¾ cup dry quinoa
- 1 ½ cups chicken stock (or water will do!)
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 1 kielbasa, sliced
- 3 ½ cups broccoli, chopped (include the stems!)
- 1 15 ounce canned diced tomatoes, drained and salt free
- 1 cup frozen corn
- Salt, pepper, and red pepper flakes, to taste
Your Steps to Kielbasa and Quinoa Skillet
In a saucepan, bring chicken stock to a boil. Add quinoa and lower the temperature to a simmer. Cover and simmer for 15 minutes.
Meanwhile, heat olive oil in a large pan over medium heat. Once the oil is hot, add garlic and saute for 30 seconds. Add broccoli and kielbasa. Cook for 5 minutes over medium heat. Stir in the tomatoes and cook an additional 4 minutes. Finally, add corn, quinoa, salt, pepper, and red pepper flakes. Cook over medium-high heat until the corn is heated all the way through.
Yup. That’s it. A complete dinner in truly 20 minutes. Does it get any better than that? And yes, it seems short on spices, but the kielbasa will give it all it needs. And the color? It’s dreamy. A definite recipe to add to your rotation.
Don’t throw out the stems! They are just as good! Slice up the kielbasa uncooked. The color is starting to come together. Eat the rainbow! Quinoa should be finished about when you are ready to mix it in! Almost there! Let’s eat!
Interested in planning out some other meals? Check out my cooking page for all sorts of soups, bakes, and more! Click here!
Kielbasa and Quinoa Vegetable Skillet
Ingredients
- ¾ cup dry quinoa
- 1 ½ cups chicken stock or water will do!
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 1 kielbasa sliced
- 3 ½ cups broccoli chopped (include the stems!)
- 1 15 ounce canned diced tomatoes drained and salt free
- 1 cup frozen corn
- Salt pepper, and red pepper flakes, to taste
Instructions
- In a saucepan, bring chicken stock to a boil. Add quinoa and lower the temperature to a simmer. Cover and simmer for 15 minutes.
- Meanwhile, heat olive oil in a large pan over medium heat.
- Once the oil is hot, add garlic and saute for 30 seconds. Add broccoli and kielbasa.
- Cook for 5 minutes over medium heat.
- Stir in the tomatoes and cook an additional 4 minutes.
- Finally, add corn, quinoa, salt, pepper, and red pepper flakes. Cook over medium-high heat until the corn is heated all the way through. Serve.
