Farmer's Market Skillet (SRC)
A vibrant, one-pan dish loaded with seasonal vegetables from the farmer’s market, sautéed with herbs and optionally topped with eggs or cheese for a wholesome, colorful meal any time of day.
Equipment
- 1 Large skillet Cast iron preferred
- 1 Spatula For stirring
- 1 Cutting board For chopping veggies
Ingredients
- 1 3/4 cup broth (vegetable for veggie-friendly OR chicken stock or broth if desired)
- 1 cup quinoa, rinsed and drained
- 1 Tbsp extra virgin olive oil, coconut oil, avocado oil
- 2-3 carrots, diced
- 2 cloves garlic, minced
- 1 zucchini, quartered and sliced
- 2-3 green onions, chopped
- 1-2 medium-sized tomatoes, diced
- 1/2 cup feta cheese (I used goat's feta - for dairy-free/vegan, use a shredded dairy-free cheese or choice, cashew cheese or substitute chunks of avocado)*
- 2-3 Tbsp chopped basil
- salt and pepper
Vinaigrette:
- 1 Tbsp lemon zest
- 2-3 Tbsp freshly squeezed lemon juice (I used 3 Tbsp bc I love acidity)
- 1 1/2 Tbsp honey, maple syrup or agave (do not use honey if strict vegan)
- 1 garlic clove, microplaned
- 1/2 tsp sea salt (or more to taste, if desired)
- 1/4 tsp freshly ground black pepper
Instructions
- Using the broth or stock, cook the quinoa according to the package instructions. Once cooked, fluff the quiona with a fork and let cool slightly.
- In a small bowl, combine all the ingredients for the vinaigrette, whisk and set aside.
- Using a large skillet, heat the oil over medium-high heat. Add carrots and sauté for 2 minutes. Add the garlic and saute until golden brown.
- Add the zucchini and green onions and season with salt and pepper. Sauté until just tender and then add the quinoa and half of the vinaigrette. Stir well and cook for an additional minute.
- Add the remaining vinaigrette, tomatoes, cheese/avocado and basil to the skillet. Stir well to combine. Let cool 10 minutes before serving. Taste and season with additional salt, pepper and/or lemon juice if desired and enjoy!