Skillet Quinoa Salad
Description
Kale, broccoli, and cilantro are folded into quinoa in this warm one-skillet salad that makes a quick and easy dish packed with protein.
Ingredients
•
1 teaspoon extra-virgin olive oil
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1 cup quinoa, rinsed and drained
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2 cups low-sodium chicken broth
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1 head broccoli, cut into small florets
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1/2 bunch kale, chopped
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1/2 red bell pepper, chopped
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1/4 cup fresh cilantro, chopped
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1/4 cup sliced black olives
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salt and ground black pepper to taste
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1 tablespoon extra-virgin olive oil, or to taste
Directions
1
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
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.