Name: Skillet Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Extra-virgin olive oil - 1 teaspoon; Quinoa, rinsed and drained - 1 cup; Low-sodium chicken broth - 2 cups; Broccoli, cut into small florets - 1 head; Kale, chopped - ½ bunch; Red bell pepper, chopped - ½; Fresh cilantro, chopped - ¼ cup; Sliced black olives - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Extra-virgin olive oil, or to taste - 1 tablespoon

Ingredients for - Skillet Quinoa Salad

1. Extra-virgin olive oil 1 teaspoon

2. Quinoa, rinsed and drained 1 cup

3. Low-sodium chicken broth 2 cups

4. Broccoli, cut into small florets 1 head

5. Kale, chopped ½ bunch

6. Red bell pepper, chopped ½

7. Fresh cilantro, chopped ¼ cup

8. Sliced black olives ¼ cup

9. Salt and ground black pepper to taste ¼ cup

10. Extra-virgin olive oil, or to taste 1 tablespoon

How to cook deliciously - Skillet Quinoa Salad

1 . Stage

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.

2 . Stage

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.