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:

  1. 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.
  2. While quinoa is cooking, dice the tomato, cucumber, and chop spinach.
  3. 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.