Italian quinoa skillet/salad

Name: Italian quinoa skillet/salad
Cuisine: European, Mediterranean, Italian
Ingredients: 5 Chicken thighs; 1 cup cooked quinoa; 1/2 large yellow onion; 1 red pepper; 6 cloves garlic; 3 cups broccoli; 1/2 large zucchini diced; 2 cups kale; 2 large bushels basil; 2 handfuls curly parsley; 1/2 cup Parmigiano reggiano; Italian seasoning; Steak spice; Olive oil; Pesto

8 steps

This skillet is herbaceous and flavourful, good served warm or cold!

Updated at: Thu, 17 Aug 2023 11:36:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories3726.7 kcal (186%)

Total Fat204.9 g (293%)

Carbs241.7 g (93%)

Sugars36.6 g (41%)

Protein324.9 g (650%)

Sodium2089.4 mg (104%)

Fiber114.4 g (408%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupquinoa

0.5yellow onion

3 cupsbroccoli

0.5zucchini

large, diced

2 cupskale

2 bushelsbasil

large

2 handfulscurly parsley

½ cupparmigiano reggiano

Instructions

Step 1

Cook one cup of quinoa. Coat evenly with pesto once done.

Step 2

Coat chicken in a teaspoon of olive oil, a tablespoon of Italian seasoning (or enough to coat evenly) and a teaspoon of steak spice. Add to a hot pan and cook through (~6mins per side). Set aside once cooked.

Step 3

Add onion to pan and cook until translucent.

Step 4

Add peppers and garlic and sauté for a few minutes.

Step 5

Add broccoli, kale and zucchini and sauté for about 5 mins or until broccoli and zucchini are firm but cooked.

Step 6

Add pan ingredients to bowl with quinoa and set aside.

Step 7

Once quinoa has cooked a bit (is not scorching hot) add in fresh basil, parsley and your desired amount of Parmesan.

Step 8

Add a drizzle of olive oil and serve warm or cold.