Skillet Quinoa Salad Popular Recipes

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Skillet Quinoa Salad

"Power and protein-packed smooth ingesting salad! 24-Day Challenge friendly! Serve heat with a freshly made poached egg, tofu, or other protein of your preference."

Ingredients :

1 teaspoon extra-virgin olive oil
1 cup quinoa, rinsed and drained
2 cups low-sodium chook broth
1 head broccoli, reduce into small florets
half bunch kale, chopped
1/2 red bell pepper, chopped
1/4 cup clean cilantro, chopped
1/4 cup sliced black olives
salt and ground black pepper to flavor
1 tablespoon more-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 warmth. Add quinoa; cook and stir until quinoa is gently toasted, approximately 2 minutes. Remove from heat. Pour in fowl broth slowly. Bring to a boil. Reduce warmth to low, cover, and simmer until most of the bird broth is absorbed, approximately 12 mins.
Layer broccoli, kale, and red bell pepper over quinoa inside the skillet. Cover and prepare dinner till quinoa is smooth, about eight mins more. Fluff quinoa with a fork. Sprinkle cilantro and olives on pinnacle. Season with salt and black pepper and drizzle with 1 tablespoon olive oil.

Notes :

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

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