
By Bianca Urniezius
Italian quinoa skillet/salad
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
15
Low
Nutrition per recipe
Calories4043.1 kcal (202%)
Total Fat213.9 g (306%)
Carbs279 g (107%)
Sugars40.8 g (45%)
Protein369.2 g (738%)
Sodium2145.7 mg (107%)
Fiber136.9 g (489%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
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.
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