Who’s in for a healthy lunch with “Quinoa” & “Pesto” & “Chicken?” Good because I made some “Quinoa & Pesto Chicken Salad” which is perfect for lunch or dinner. I feel like quinoa flew on the scene and became wildly popular like kale out of no where. I mean, “What the Kale?” I’m not typically a follower but since I too am all in on the “Quinoa” craze this dish just seemed fitting. The “Pesto” adds great flavor and creaminess to the dish while keeping it healthy! Swing by weekly for new recipes here @ www.prettybitchescancooktoo.com!
- 2 Boneless Skinless Chicken Breast
- 1 Cup of Quinoa (make according to package)
- Cherries (regular or rainier)
- 1 Package of Spinach
- 1/3 Cup of Pine Nuts
- 1 Clove of Garlic
- 1/2 Cup of Pamigiano-Reggiano (shaved off block for the nutty flavor)
- 1/4 of Olive Oil (add more as needed to get a creamy bright green texture)
- Salt & Pepper to Taste
Cook your chicken breast in a pan on both sides until cooked all the way through. While chicken is cooking in a food processor add all ingredients to make your pesto and salt & pepper to taste. Boil your quinoa according to package. Cut & cube your chicken breast. Then add everything to a bowl and mix.
I kept some extra spinach to the side and added to a plate. Then placed a heaping portion of “Quinoa & Pesto Chicken Salad” on top and added diced cherries. If you want it a little creamier you can always add some plain yogurt and salt & pepper.