Pesto Quinoa & Chicken Salad
This quinoa recipe is tasty and is great for lunch on-the-go. The quinoa provides lot of protein, which will help keep you full for longer.
Ingredients:
| Quinoa, rinsed and drained | 1 cup | 170 g |
| Chicken broth, low sodium | 2 cups | 500 mL |
| Chickpeas, unsalted | 1/2 cup | 130 g |
| Basil pesto | 2 Tbsp | 29 g |
| Medium tomato, diced | 1 each | 148 g |
| Medium cucumber, diced | 1/2 each | 150 g |
| Spinach, chopped | 1 cup | 24 g |
| Black pepper | ¼ tsp | 0.5 g |
Directions:
- Bring the quinoa and chicken broth to a boil in a saucepan. Cover and reduce heat to low. Simmer for approximately 15 minutes. Remove from heat and stir pesto into quinoa.
- While quinoa is cooking, dice the tomato, cucumber, and chop spinach.
- Add chickpeas, tomato, cucumber, spinach and black pepper and carefully fold into the mixture. Serve warm or cold.
Makes 5 servings (249 g /serving). 1 serving = approx. 1 cup.
