Recipe of the Month: Quinoa salad with grilled chicken and pesto
Quinoa is of nutritional interest because it’s a complete protein.
2 cups chicken stock
1 cup quinoa
8 oz boneless chicken breast
1/4 cup diced red bell peppers
Basil Pesto (you could use bottled if you want)
1 cup packed fresh basil
2 Tbsp grated parmesan cheese
2 Tbsp lower fat cream cheese
4 tsp toasted pine nuts
1tsp minced garlic
1/4 cup water/stock
2 Tbsp olive oil
- In a saucepan, bring the stock to and quinoa to boil. Reduce heat to a simmer, cover and cook until the liquid is absorbed, about 15 mins.
- Grill chicken until cooked. Do not overcook
- To make pesto, in a small food processor, puree the basil, parmesan, cream cheese, pine nuts, garlic,water and oil until smooth.
- Slice the chicken thinly. Stir the chicken, pesto and red peppers into the quinoa. Serve warm.
From Rose Reisman’s cookbook