Warm Quinoa Bowl with Sundried Tomato Pesto + Feta

Ever have a really busy day and come home and think, all I want to do is cook right now? No, me either. Though aside from working out, cooking is one of those things that really can make me feel better. It’s such a nice feeling coming up with a new recipe idea and having it turn out to be a success. It’s the equivalent to running that extra mile. I love it but it can be a challenge. Whether it’s running or creating a new recipe if I don’t challenge myself how can there be growth? I know that if I set my mind to something it can be achieved with a little bit of trust and persistence. This is sort of how this recipe, and many others, come about. With an idea, some trust in my tastebuds, and a little bit of patience (aka it’s tough to make dinner when you’re STARVING!).

This bowl is a healthy, satisfying option loaded with protein and tons of flavor! It also makes a great weeknight dinner + is perfect for meal prep. It’s actually equally as good warm or cold!


Warm Quinoa Bowl with Sundried Tomato Pesto + Feta

Author: The Happy Hungry Yogi

Gluten-free/Soy-free/Nut-free

Serves: 4

Prep time: 10 minutes

Cook time: 30 minutes

INGREDIENTS

  • 2 large boneless chicken breasts
  • 1 c quinoa, rinsed
  • 2 c water
  • 3 carrots
  • 2 celery stalks
  • 1 large zucchini
  • 1 c asparagus spears
  • 1 small white onion
  • 1 bell pepper
  • 1 tbsp olive oil
  • sea salt + pepper to taste
  • Feta cheese for topping

Sundried Tomato Pesto

  • 1 c sundried tomatoes
  • 1/3 c roasted almonds
  • 1/2 tsp garlic
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/3 c olive oil

INSTRUCTIONS

  1. Place rinsed quinoa in a saucepan with water and cook as directed.
  2. Preheat oven to 400F.
  3. Roughly chop all of the veggies into bite-sized pieces, toss in one tablespoon of olive oil, sea salt, and pepper to coat and place on a lined baking sheet. Roast for 25 minutes until tender. Remove from the oven once done to cool slightly.
  4. In the meantime, heat one tablespoon of oil in a skillet over medium-low heat. Season chicken breasts with sea salt and pepper and place in the warm pan. Cook the chicken, flipping halfway through, and remove then from the pan once no longer pink in center and an internal temperature reaches 165F.
  5. In a food processor combine all of the pesto ingredients and toss with the roasted veggies.
  6. Plate the quinoa, pesto + veggies, and chicken. Top with a bit of feta. Serve warm or cold.

Storing: this dish will last for up to 3 days in the fridge in an airtight container.


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