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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.