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.

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Recipe Summary

prep:
20 mins
cook:
27 mins
total:
47 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

553 calories; protein 23.7g 47% DV; carbohydrates 79.6g 26% DV; fat 18g 28% DV; cholesterol 4mg 1% DV; sodium 451.2mg 18% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2018
We absolutely loved this dish. It was easy to make and healthy as well. I left out the olives simply because I don't like them. I didn't have fresh cilantro so used dry. Highly recommend! Read More
(1)

Most helpful critical review

Rating: 2 stars
05/01/2017
The broccoli did not cook so I had to separate it out to cook it separately then add it in again at the end. It made a mess. I also think this recipe could use additional/ stronger seasonings. I love the idea but it needs some work. Read More
(1)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/22/2017
I love the concept of this recipe. I made a few changes to suit my preferences and absolutely love it. I cook the veggies and quinoa separate and add garlic and onion powder to taste when cooking the veggies. Then before I add the quinoa to the veggies i add a can of rinsed and drained cannellini bean. I leave off the olives and cilantro and top with Parmesan cheese instead. I also use more veggies to get a better ratio of veggies to quinoa. Read More
(1)
Rating: 5 stars
06/09/2018
We absolutely loved this dish. It was easy to make and healthy as well. I left out the olives simply because I don't like them. I didn't have fresh cilantro so used dry. Highly recommend! Read More
(1)
Rating: 2 stars
04/30/2017
The broccoli did not cook so I had to separate it out to cook it separately then add it in again at the end. It made a mess. I also think this recipe could use additional/ stronger seasonings. I love the idea but it needs some work. Read More
(1)
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Rating: 5 stars
04/10/2016
I didn't have any cilantro so I substituted parsley. It was really good and satisfying so filling we couldn't eat it all. Will definitely keep it in my healthy eating arsenal. Read More
(1)
Rating: 5 stars
04/21/2017
Delicious and hearty with added grilled chicken!! Can add more seasonings such as rosemary and oregano for added flavor and a sprinkle of parmesan cheese. Read More