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Mediterranean Quinoa & Brown Rice Skillet

The end of the school year is fast approaching and with summer comes lots and lots of activities.  There are concerts to hear, picnics to attend, class parties to celebrate and so on. Needless to say, with four kids our calendar is pretty full.  As busy as we are, dinner often needs to be served in a hurry and on those nights I turn to Hodgson Mill Quinoa & Brown Rice mixes to pull together a healthy, nutritious meal in minutes. 

I’ve featured some of my favorite fast recipes (Italian Quinoa & Brown Rice Bake and Southwest Chicken Quinoa & Brown Rice) on our blog and I’m excited to share my new favorite, Mediterranean Quinoa & Brown Rice Skillet, with you today.  A combination of Hodgson Mill Mediterranean Quinoa & Brown Rice, zucchini, sweet corn, garlic, green onions, tomatoes, basil, rotisserie chicken and feta cheese are mixed together and tossed with a fresh lemon dressing to make a quick, flavorful, healthy dinner that tastes great warm from the skillet or even chilled from the refrigerator.

So far, I’ve tried Italian and Garlic and Herb varieties of Quinoa & Brown Rice and have had great results.  This time I chose Hodgson Mill Mediterranean Quinoa & Brown Rice to use for the basis of this recipe.  I love how the quinoa, brown rice and other ingredients, like minced onion, Aleppo chilies, lemon peel, garlic and bell peppers, are conveniently packaged together in one pouch - reducing the amount of time I need to prep for a meal.  Of the three I’ve cooked with, I think the Mediterranean version packs the most spice and a bit more heat than the others.  It’s the perfect place to begin putting together this delicious dinner.  

Bring the chicken broth to a boil in a medium sized saucepan and then add the quinoa and brown rice mixture.  Place a lid on top, reduce the heat to simmer, and cook until most of the liquid has been absorbed, 18 to 20 minutes.  Remove the pan from the heat, uncover, fluff the mixture with a spoon and set aside.  

While the quinoa and brown rice are cooking, mince the garlic, slice and quarter the zucchini and slice the green onions.

Heat the olive oil in a large skillet over medium-high heat and sauté the garlic for 30 seconds.  Add the zucchini, green onion and frozen corn and sauté until the zucchini is crisp-tender, about 5 minutes.  Set aside. 

If you happen to make this dish when fresh, sweet corn is available, by all means, substitute it for the frozen corn.

Halve or quarter the cherry tomatoes (depending on their size).  I like to keep ingredients relatively uniform, which means bite-sized in this case.

Place the skillet over low heat and add the tomatoes, pine nuts, feta cheese and chicken.  Stir gently until heated through.   

I used pre-cooked rotisserie chicken in this dish - the price is right and it’s hard to beat the convenience.  The chicken or any of the other add-in ingredients can be substituted or left out, depending on your preferences. 

While the vegetable mixture is warming, whisk together the olive oil, fresh lemon juice, lemon zest and salt in a small bowl.

 

Remove the skillet from the heat and stir in the quinoa and brown rice.  Drizzle the lemon dressing over the top of the mixture and stir everything together until evenly moistened.  I love how the touch of lemon adds a bright flavor to this dish.

Add the fresh basil and give everything one last stir.  Serve immediately or store in an airtight container in the refrigerator for up to three days.  This dish is also delicious served cold.

Mediterranean Quinoa & Brown Rice Skillet is a quick, nutritious, satisfying meal that can be put together in 30 minutes or less.  This dinner is also a great way to cover all of the food groups in one serving; fruits (tomatoes) vegetables, grains, protein and dairy (cheese) - eliminating the need for time consuming side dishes.  My family enjoyed having this home-cooked meal before heading off to yet another end-of-school activity and as a bonus, I had some leftover for my lunch the next day.  As summer approaches and schedules become full, keep this Mediterranean Quinoa & Brown Rice Skillet in mind.  It’s a great recipe to get healthy food on the table in a hurry.  Enjoy!    

 

Mediterranean Quinoa & Brown Rice Skillet

Ingredients

  • 1 can (14.5-oz) chicken broth
  • 1 pkg Hodgson Mill Mediterranean Quinoa & Brown Rice
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 1/2 cups zucchini, sliced and quartered
  • 2 green onions, thinly sliced
  • 1 1/2 cups frozen sweet corn
  • 1 1/2 cups grape tomatoes, halved or quartered
  • 1/4 cup pine nuts
  • 2/3 cup feta cheese
  • 1 1/4 cup cooked rotisserie chicken, diced
  • 3 Tbsp. fresh basil, thinly sliced

Instructions

Bring chicken broth to a boil in a medium sized saucepan and then add quinoa and brown rice mixture.  Place a lid on top, reduce heat to simmer, and cook until most of the liquid has been absorbed, 15 to 20 minutes.  Remove the pan from the heat, uncover, fluff the mixture with a spoon and set aside.   Heat olive oil in a large skillet over medium-high heat and sauté garlic for 30 seconds.  Add zucchini, green onion and frozen corn and sauté until the zucchini is crisp-tender, about 5 minutes.  Reduce the heat to low and add the tomatoes, pine nuts, feta cheese and chicken.  Stir gently until heated through.   Remove skillet from the heat and stir in quinoa and brown rice.  Drizzle lemon dressing over the top of the mixture and stir everything together until evenly moistened.  Fold in fresh basil.  Serve immediately or store in an airtight container in the refrigerator for up to three days. This dish can be served warm or cold. 

Lemon Dressing

  • 2 ½ Tbsp olive oil
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp lemon zest, grated
  • ¼ tsp salt

Whisk olive oil, lemon juice, zest and salt together in a small bowl. 

Notes

Fresh corn kernels can be substituted for frozen if preferred. 

Servings

Makes 4 to 6 servings

Original recipe by Holly

You can find Mediterranean Quinoa & Brown Rice Skillet and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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