Skillet Quinoa Salad The Best Recipes

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Skillet Quinoa Salad

"Power and protein-packed clean eating salad! 24-Day Challenge friendly! Serve warm with a freshly made poached egg, tofu, or other protein of your choice."

Ingredients :

• 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

Instructions :

Prep : 20M	Cook : 2M	Ready in : 47M

• 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.

Notes :

• Substitute unrefined coconut oil for the extra-virgin olive oil if desired.
• Substitute Bragg® Liquid Aminos for the salt and black pepper if desired.
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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