Recipe: Farmers Market Skillet

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I’ve never been good at keeping New Year’s resolutions. The vow to make changes seems to only last a few weeks…if I’m lucky. But this year – especially now that I have a baby – I want my goal to eat healthier to really stick. And not just for me, but also to ensure my daughter picks up on healthy habits that she’ll (hopefully) carry on throughout her life.

I took to Pinterest to search for healthy – but still tasty – recipes. A common ingredient among many recipes I found was quinoa. More research had me excited to try it, as I learned it’s a great substitute for rice and a good source of calcium, iron and protein. Season it properly, add it to a mixture of your favorite vegetables (zucchini, squash and tomatoes for me), and you have a well-balanced, flavorful meal.

Where’s the meat, some may ask? I admit, I grew up a meat-and-two-vegetables-at-every-meal girl. But after trying this Farmer’s Market Skillet recipe, I realized it’s actually OK to skip the meat every now and then. Happy New Year, and cheers to a new outlook on eating right!

Farmers Market Skillet with Honey Lemon Vinaigrette

For the skillet:

    1 ¾ cups chicken broth

    1 cup quinoa, rinsed and drained

    1 Tablespoon extra virgin olive oil

    2 cloves garlic, minced

    1 small zucchini, quartered and sliced

    1 small squash, quartered and sliced

    2 green onions

    salt & pepper

    1 tomato, chopped

    ½ cup feta cheese

    2 Tablespoons chopped basil

For the vinaigrette:

    1 Tablespoon lemon zest

    2 Tablespoons lemon juice

    1 ½ Tablespoons honey

    1 garlic clove, finely minced

    ½ teaspoon salt

    ¼ teaspoon pepper

Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.

Combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.

Heat oil in a large skillet over medium-high heat. Add garlic and sauté until golden brown, about 30 seconds. Add zucchini, squash and green onions, season with salt and pepper, then sauté until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.

Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.

* Recipe adapted from iowagirleats.com