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Hearty Vegetable and Quinoa Skillet with Lemon Tahini Dressing

Prep Time5 mins
Cook Time25 mins
Servings: 4
Author: Deidra Nelson


  • Olive oil
  • 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

For dressing

  • Juice of 1 lemon
  • 2 tablespoons tahini can omit [sauce won’t be creamy] or use nut
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 1 tablespoon honey
  • 3-4 tablespoons water


  • Preheat oven to 425 degrees F. On sheet pan, place butternut squash and drizzle with 1 tablespoon olive oil and salt and pepper if desired. Roast for 15-20 minutes until fork tender. In 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.