Italian quinoa skillet/salad

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

Great

% Daily Values based on a 2,000 calorie diet

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.