What I love about this recipe is that it uses fresh, frozen and canned items. It also has some of my favorite foods that I remember eating all the time growing up; collard greens and black-eyed peas. Yes! I put some common southern staples in this dish but made it fun with my own twists like butternut squash and a Tahini dressing.
Are fresh vegetables better for you than canned or frozen?
Nope! When it comes to health benefits, they are comparable. Of course, you want to be mindful of added sodium with packaged items, but nutrients are not removed during the packing processes. Utilizing canned items is a great way to save money while getting in nutrients.
What can I use in place of quinoa?
Although I find it tasty, quinoa may not be everyone’s favorite. You can always mix it with brown rice 50/50 or swap it for rice, farro, barley or any other grain you like.
Hearty Vegetable and Quinoa Skillet with Lemon Tahini Dressing
For the skillet:
- 1 tablespoon and 2 teaspoons olive oil, divided
- 2 teaspoons garlic paste or 2 garlic cloves, minced
- 2 cups cooked quinoa
- 1 bunch collard greens, cleaned and chopped
- 1 10 oz bag frozen butternut squash
- 1 can black-eyed peas, drained
- Juice of 1 lemon
- 2 tablespoons tahini (can omit [sauce won’t be creamy] or use nut)
- ? cup olive oil
- Salt and pepper to taste
- 1 tablespoon honey
- 3-4 tablespoons water
Preheat oven to 425°F. On a sheet pan, place butternut squash and drizzle with 1 tablespoon olive oil and salt and pepper if desired. Roast for 15-20 minutes until tender. To make the sauce: In a bowl, combine lemon juice, tahini, olive oil, salt, pepper, honey and water. Whisk to combine. Set aside.
In medium skillet, heat 2 teaspoons of olive oil and sauté garlic cloves. Add chopped collard greens and sauté about 10 minutes until greens are tender. Add black-eyed peas, squash and rice to skillet and combine. Pour in sauce and stir. Serve warm. Sauce can also be reserved and distributed through individual bowls.