Quinoa Pesto Feta And Chicken Stack Recipes

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
• * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Steps:

• Combine chicken stock and quinoa in a large pot over high heat; bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
• Whisk lemon zest, lemon juice, olive oil, pepper, and salt in a small bowl to make lemon dressing.
• Stir lemon dressing, chicken, water, diced tomatoes, feta cheese, half-and-half, carrots, pesto sauce, and oregano into the cooked quinoa. Cook over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Spoon into individual bowls.

Steps:

• Bring the quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until the moisture is completely absorbed, about 15 minutes. Remove from heat; stir the pesto through the quinoa. Fold the tomato into the mixture. Season with salt and pepper to serve.

Steps:

• Sauté chicken breasts using the butter. Slice into fajita size strips or dice.
• Rinse the quinoa.
• 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.
• Dice veggies and garlic.
• 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.
• Add garlic and stir again.
• Add diced peppers and stir.
• Reduce heat to low and sweat them for about 15 minutes.
• When the veggies are finished, drain if necessary, and mix with the pesto sauce.
• Serve by putting a serving of quinoa on a plate, top with veggie and pesto mix, then put chicken on and top with feta.
• If you prefer you can do this without the chicken and my family finds it delicious.