Very Easy Vegan Meal: Skinny Quinoa Skillet

This past year, I have really been experimenting with my diet.

When I first moved here in April 2018 - I quickly discovered (SO UNFORTUNATE!) that I can't have dairy. It was making me feel so bloated, and I noticed my skin breaking out like crazy. After I cut it out of my diet, I started to feel so much better.

But to be honest - I still didn't feel great.

For my resolution for 2020, I wanted to cut out beef and pork. Ok, I thought .... this is definitely helping!

Still good - not great.

I accidentally went totally vegetarian for a week with intermittent fasting, and man ... my energy level and digestion (TMI? whatever, we're all friends here) were amazing!

I have completely cut out meat and dairy, and I eat between the hours of 11am and 7pm. I am sleeping so much better since I'm not eating super late, and to be honest .... I've never really been a breakfast person in general... so not eating until 11am is very easy for me (even after a work out).

I'm not saying this is the end all be all for everyone. I firmly believe everyone has a different path to take for their health. This is just what has worked for me ... along with of course cutting down immensely on processed foods.

I usually meal prep every Sunday, and this past weekend I tried a new recipe out. The term "skinny" for a meal usually doesn't grab my attention, but the picture most certainly did!

This Skinny Quinoa Skillet I found on Pinterest is fantastic! It smells like pizza, so it totally makes my brain believe that it is. I'm a child - whatever.

Ingredients (I got all of mine at Trader Joe's ... except for the red pepper flakes. I couldn't find those anywhere!)

  • 1 cup quinoa uncooked, pre-rinsed
  • 2 cups vegetable broth low sodium
  • 2 teaspoons olive oil
  • 2 garlic cloves minced
  • 2/3 cup sun-dried tomatoes diced and packed in olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • kosher or sea salt to taste (I don't really use salt in general - so I omitted this and it still tasted great)
  • 14 ounces artichoke hearts small, canned, drained and quartered (artichokes - so underrated)


  • In a large saucepan add rinsed quinoa and vegetable broth, cover and bring to a boil. Reduce heat to simmer and cook 15 minutes or until liquid is absorbed.
  • In the meantime, over medium heat add olive oil to a medium skillet, add sun-dried tomatoes and garlic and sauté one minute. Add oregano, black pepper, red pepper flakes, salt, and artichokes and sauté one additional minute.
  • Turn off heat and leave skillet on the burner while the quinoa is cooking. When quinoa has absorbed the broth, add sun-dried tomatoes and artichoke mixture, toss to combine. Cover and allow to rest 5 minutes before serving.

Enjoy this deliciousness - and hit me up with any questions on Twitter or Instagram.

I would love to hear about your vegetarian/vegan recipes too!!!!

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