Ingredients:
2 cups uncooked quinoa
3 cups water
2 chicken breasts
Salt
Pepper
Garlic powder
1 Tablespoon olive oil
1/2 medium red onion
2 small zucchini
1 red pepper
1/2 cup oil packed sun-dried tomatoes, chopped
1/4 cup prepared pesto
Grated parmesan
Directions:
Cook quinoa according to package instructions. Season the chicken breast liberally with garlic powder, salt, and pepper. Grill or pan fry chicken until it is cooked thoroughly. Chop the chicken to bite size pieces. Chop onion, peppers, and zucchini proportionally. Heat oil in a pan on medium-high until oil starts to shimmer. Add onion to the pan and saute it for 3 minutes, until they start to soften. Add peppers and zucchini and continue to cook about 5 more minutes until zucchini start to brown or the veggies are as tender as you prefer. In a large bowl, combine hot quinoa and pesto until quinoa is evenly coated. Add the chicken, sauteed veggies and sun-dried tomatoes and mix. Serve with a sprinkle of parmesan.
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