Quinoa, Pesto, Feta and Chicken Stack

READY IN: 45mins
Recipe by junk2177

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

Top Review by Mustang Sally 54269

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.

Ingredients Nutrition

Directions

  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.

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