Quinoa, Pesto, Feta and Chicken Stack

Total Time
Prep 15 mins
Cook 30 mins

Sautéed Chicken served over a bed of quinoa, pesto and peppers, topped with feta cheese.

Ingredients Nutrition


  1. Sauté chicken breasts using the butter. Slice into fajita size strips or dice.
  2. Rinse the quinoa.
  3. Bring water to boil, add quinoa, bring back to a boil. Reduce heat to medium and cook for about 12 min or until water is absorbed. Remove from heat and let stand for 15 minutes.
  4. Dice veggies and garlic.
  5. In a pan bring olive oil up to temperature using high heat. Add onions stir quickly to coat with oil. Don't let them brown.
  6. Add garlic and stir again.
  7. Add diced peppers and stir.
  8. Reduce heat to low and sweat them for about 15 minutes.
  9. When the veggies are finished, drain if necessary, and mix with the pesto sauce.
  10. Serve by putting a serving of quinoa on a plate, top with veggie and pesto mix, then put chicken on and top with feta.
  11. If you prefer you can do this without the chicken and my family finds it delicious.
Most Helpful

Absolutely loved this dish. I'm always looking for quick, tasty & healthy recipes & this one is great. It doesn't look exciting on paper but when it's all put together the flavours are wonderful. I used homemade pesto (made with hemp seeds) & added a sprinkle of salt-free essence on the chicken strips. I cut the quinoa in 1/2 & used 1 3/4 lb chicken & found it perfect for 6 servings. Thanks for sharing.

Mustang Sally 54269 March 19, 2010

Had lots of fun with this dish. We stacked it up and took it to work. Was a hit, not just with us, but with everyone else who keep taking little samples. We did use a regualr onion, being out of green and next time i think i may change up the veg. thanks for sharing.

zombiesgirl March 16, 2010

We really enjoyed this. The meal came together really nicely and the flavor with a little salt and pepper was great. Thanks for posting.

kelly in TO February 25, 2010