Broccoli, Spinach, Parmesan Quinoa Skillet (GF, Vegetarian Option

• Vegetarian
• Gluten free

• Produce

  • 3 cups Broccoli florets
  • 1 lb Chicken or tempeh, boneless
  • 1 tsp Garlic
  • 1 Red bell pepper
  • 2 cups Spinach

• Canned Goods

  • 1 1/4 cup Chicken or vegetable broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 tsp Black pepper, fresh ground
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tsp Coconut oil

• Dairy

  • 2 oz Parmesan cheese, grated

Found on wendypolisi.com

Description

Ingredients

• 2 teaspoons coconut oil
• 1 lb boneless chicken or tempeh, cubed
• 1 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 cup uncooked quinoa, rinsed
• 1¼ cup chicken or vegetable broth
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• ¼ teaspoon cayenne pepper
• 2 cups chopped spinach
• 3 cups broccoli florets
• 2 ounces Parmesan cheese, grated

Directions

• Heat oil in a large skillet over medium high heat. Add chicken ore tempeh and cook for 5 minutes, or until brown. Add bell pepper, garlic and quinoa and cook for 4 minutes, stirring often. Add broth, salt, black pepper and cayenne pepper and bring to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes. Add spinach and broccoli and cook for 10 minutes longer. Sprinkle with Parmesan and serve warm.

Nutrition