Ingredients
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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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½ bunch kale, chopped
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½ red bell pepper, chopped
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¼ cup fresh cilantro, chopped
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¼ 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
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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.
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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.
Cook's Notes:
Substitute unrefined coconut oil for the extra-virgin olive oil if desired.
Substitute Bragg(R) Liquid Aminos for the salt and black pepper if desired.
Nutrition Facts (per serving)
553 | Calories |
18g | Fat |
80g | Carbs |
24g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 553 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 3g | 14% |
Cholesterol 4mg | 1% |
Sodium 451mg | 20% |
Total Carbohydrate 80g | 29% |
Dietary Fiber 13g | 48% |
Total Sugars 5g | |
Protein 24g | 47% |
Vitamin C 308mg | 342% |
Calcium 283mg | 22% |
Iron 8mg | 43% |
Potassium 1547mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.