Ingredients
2
2 servings
- •1 teaspoon extra-virgin olive oil
- •1 cup quinoa, rinsed and drained
- •2 cups low-sodium chicken broth
- •1 head broccoli, cut into small florets
- •½ bunch kale, chopped
- •½ red bell pepper, chopped
- •¼ cup fresh cilantro, chopped
- •¼ cup sliced black olives
- •salt and ground black pepper to taste
- •1 tablespoon extra-virgin olive oil, or to taste
Instructions
- 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.
- 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.
Nutritional Facts
Per 2 servings
- Calories: 553
- Carbohydrate: 80g
- Fat: 18g
- Fiber: 13g
- Protein: 24g
- Sugar: 5g
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