3 Healthy One Skillet Quinoa Recipes | Dinner Made Easy

Click here to SUBSCRIBE: http://bit.ly/1dn24vP
**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available Now: http://etsy.me/2tS1gsF
**3 eBook Back-to-School Bundle Available Now** http://etsy.me/2vYIOjL

More Dinner Made Easy Recipes: http://bit.ly/2kvgFi8
3 Healthy Fish Recipes: http://bit.ly/2k5T06a
3 Healthy Stuffed Veggie Recipes: http://bit.ly/2k9eT2y

Healthy Lunch Recipes: http://bit.ly/1XQuIri
Healthy Dinner Recipes: http://bit.ly/2hzVBFv
Healthy Snack Recipes: http://bit.ly/2aCBfDM

Frequently Used & Favorite Items: http://amzn.to/2qTillc

Facebook: https://m.facebook.com/thedomesticgeek1
Twitter: https://twitter.com/@SaraLynnCauchon
Instagram: http://instagram.com/thedomesticgeek1
Pinterest: http://www.pinterest.com/TheDomesticGeek
Blog: http://thedomesticgeek.com/

Purchase my eBooks here:
Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi
*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle
*NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies
Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy
Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2
Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3
Dinner Made Easy: http://bit.ly/DinnerMadeEasy
5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook
Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook

Asparagus, Chicken & Quinoa Bake
Servings: 6
Calories per serving: 427

2 leeks, sliced
3 garlic cloves, minced
1 ½ cups quinoa
3 cups chicken broth
1 tbsp fresh thyme
1 tsp dried oregano
2 chicken breasts, cooked and shredded
2 cups asparagus, cut into 2” pieces
1 cup ricotta cheese
2 lemons
¼ cup fresh parsley, roughly chopped
1 cup parmesan, grated
salt and pepper to taste
2 tbsp butter

In an oven safe skillet on medium-high heat add butter. Add leeks and sauté 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.
Stir 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.
Bake in oven at 375ºF for approximately 15 minutes, or until cheese is slightly golden and quinoa is hot and bubbly.
Store in the refrigerator for up to 3 days.

Turkey Quinoa Taco Skillet
Servings: 8
Calories per serving: 488

1 lb ground turkey
1 onion, finely diced
1 red pepper, diced
1 cup corn, fresh or frozen
2 garlic cloves, minced
1 jalapeno, minced
1 tbsp chili seasoning
1 tsp ground cumin
1 can black beans, rinsed and drained
1 cup quinoa
1 14oz can diced tomatoes
2 ½ cups chicken broth
salt and pepper to taste
1 cup cheddar cheese, grated
cilantro to garnish

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.
Store in the refrigerator for up to 3 days.

Garlic Shrimp & Quinoa
Servings: 8
Calories per serving: 315

1 onion, finely diced
4 garlic cloves, minced
1 chili, finely sliced (deseeded if desired)
1 tsp smoked paprika
1 ½ cups quinoa
3 cups chicken or vegetable broth
2 tbsp butter
2 cups broccoli florets
1 lb raw shrimp, peeled
1 lemon
2 tbsp butter
salt and pepper to taste
green onion for garnish

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.
Store in the refrigerator for up to 3 days.

*SOME links provided above are affiliate links


  1. So not healthy for you. The opposite of healthy. Hahahah

  2. Mina a says:

    These look amazing. Can you do a vegan one? 🙂

  3. Love your recipes! Thank you for sharing!

  4. G U says:

    hmmmmm it seems delicious but the cheese and butter seemed not so healthy. i guess i'll skip that.

  5. Too much cheese here…. not everyone is crazy about it

  6. fat2 fitnerd says:

    I am eating the first one right now it is amazing!

  7. roshinr says:

    Such great ideas! And yes, less dishes to wash the better. Thank you


  9. Robo King says:

    Is that even healthy
    I just have to ask because there is so much oil and cheese
    But maybe the vegetables takes over for the bad

  10. Swof says:

    Disliked cause you have an extremely annoying face, looks good though I'm hungry. Great vid

  11. Siti Husna says:

    You make all of those dishes in 9min? thats amazing!

  12. thank you so much … it helped me a lot to know how to prepare a delicious healthy protein meal ..I did alter the prep but basic knowledge is appreciated.. thanks again 🙂 subscribed

  13. after rinsing my quinoa I had some change in plans and ended not cooking them.. the problem is, after one day of rinsing it started sprouting.. what can I do now? is my quinoa ruined or I can use it in a recipe?

  14. You have amazing recipes.Thanks.

  15. RORO roro says:

    You look identical to my future wife.

  16. I would be fine eating the Tex-Mex recipe without any cheese on top I don't usually put cheese on top of everything anyway.

  17. the Tex-Mex quinoa can be made vegan very easily with vegan cheese and TVP.

  18. Olga Calleja says:

    good ideas for lunch in a hot weather 🙂

  19. All of these literally sound amazing! I only discovered your channel recently and I am absolutely hooked on all your videos. Thanks so much for such a great channel!

  20. S S says:

    3:25 why do I suspect the asparagus is not cooked enough? looks delish.

  21. Ami Amii says:

    Wow you're so enthusiastic! thank you for these recipes!

  22. Anything that is made with flesh of dead animals (or the broth) is flavorful. What is the big deal? Try making things WITHOUT meat and dead animal parts/broth, and see if you can still make them flavorful. You put a ton of meat/shrimp/broth blah blah and two teaspoons of quinoa. Gee, sooo expertly!

  23. Love the Shrimp with Quinoa!

  24. The dish with cheese is "over cooked" which means that it "loses its nutritional value" and unhealthy, but to avoid this you do not have to finish cooking the Quinoa all of the way and you do not have to add so much cheese, you can just top with it and put in the oven, the Quinoa will finish cooking there and it is much less "unnecessary calories." Thanks for sharing! 😀

  25. Can't wait to try ALL of them. They are healthy and they look seriously good

Leave a Comment