- 1 teaspoon extra-virgin olive oil
- 1 cup quinoa, rinsed and drained
- 2 cups low-sodium chicken broth
- 1 head broccoli, cut into small florets
- 1/2 bunch kale, chopped
- 1/2 red bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sliced black olives
- salt and ground black pepper to taste
- 1 tablespoon extra-virgin olive oil, or to taste
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add quinoa; cook and stir until quinoa is lightly toasted, about 2 minutes. Remove from heat. Pour in chicken broth slowly. Bring to a boil. Reduce heat to low, cover, and simmer until most of the chicken broth is absorbed, about 12 minutes.
- Layer broccoli, kale, and red bell pepper over quinoa in the skillet. Cover and cook until quinoa is tender, about 8 minutes more. Fluff quinoa with a fork. Sprinkle cilantro and olives on top. Season with salt and black pepper and drizzle with 1 tablespoon olive oil.
05/18/2018
recipepes.com
Skillet Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
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