Recipe: Quinoa + Veggie Skillet | Kate Sacra for Ashlee Proffitt

Quinoa + Veggie Skillet


  • 4 cups Organic Low Sodium Vegetable Broth
  • 2 cups Organic Quinoa
  • 2 tablespoons Butter (grass-fed, no-salt)
  • 1/2 cup Organic Frozen Corn
  • 1/2 cup Organic Frozen Peas
  • 4 cloves Garlic
  • 2 Spring Onions, diced
  • HandfulKale, chopped
  • 1/4 cup Parmesan Cheese
  • dash Himalayan Pink Sea Salt
  • dash Pepper


Step 1
Bring quinoa and broth to a boil. Cover & simmer for 15-20 minutes or until liquid is absorbed.
Step 2
Melt butter in a saucepan. Add vegetables and saute for 5 minutes. Season with salt & pepper.
Step 3
Make a well in the center of the pan, add 4 cloves garlic & saute for 1 minute. Mix peas, corn, and garlic together.
Step 4
Add onions and handful of chopped kale. Cover and steam until kale begins to wilt down. Top with parmesan cheese & enjoy!

From Kate: All ingredients are organic and I use a low-sodium vegetable broth, but you could also use chicken broth. I also use grass-fed, no-salt butter & himalayan pink sea salt (I’m telling you, it’s so much better than typical white table salt!!) 


Bio-Pic-KateKate Sacra joins us bi-weekly for a real food recipe post and tips for living a natural, holistic lifestyle.  She desires to create quick, easy recipes that are healthy, while still being affordable. And one of her most favorite challenges are make real alternatives to store-bought favorites. Check back here every other week for yummy, healthy recipes and holistic living tips!