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.

• Preparation Time: 20 mins
• Cooking Time: 27 mins
• Total Time: 47 mins
• Calories: 553 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cups low-sodium chicken broth
• ¼ cup sliced black olives
• ½ red bell pepper, chopped
• 1 tablespoon extra-virgin olive oil, or to taste
• 1 teaspoon extra-virgin olive oil
• ¼ cup fresh cilantro, chopped
• 1 cup quinoa, rinsed and drained
• 1 head broccoli, cut into small florets
• ½ bunch kale, chopped

Recipe Instructions

Step 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.

Step 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.