Chicken Pesto Quinoa
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 cups uncooked quinoa
  • 3 cups water
  • 2 chicken breasts
  • salt
  • pepper
  • garlic powder
  • 1 Tablespoon olive oil
  • ½ medium red onion
  • 2 small zucchini
  • 1 red pepper
  • ½ cup oil packed sun-dried tomatoes, chopped
  • ¼ cup prepared pesto
  • grated parmesan
Instructions
  1. Wash quinoa at least 3 times in a strainer. Add quinoa and water to a rice cooker. If you're cooking on the stove top add water and quinoa to a medium sauce pan on the stove, cover and bring it to a low simmer for about 30 minutes or until the water is absorbed.
  2. Season the chicken breast liberally with garlic powder as well as salt and pepper. Grill or pan fry chicken until it's cooked thoroughly. Chop chicken to bite size.
  3. Chop onion, peppers and zucchini proportionally. Heat oil in a pan on medium-high until oil starts to shimmer. Add onion to the pan and saute it for 3 minutes, until they start to soften. Add peppers and zucchini and continue to cook about 5 more minutes (depends on what size you chop) until zucchini start to brown or the veggies are as tender as you prefer.
  4. In a large bowl, combine hot quinoa and pesto until quinoa is evenly coated. Add the chicken, sautéed veggies and sun-dried tomatoes and mix. Serve with a sprinkle of parmesan.
Recipe by Culinary Mamas at https://culinarymamas.com/chicken-pesto-quinoa/