Quick weeknight meal full of protein, and veggies. Quinoa chicken with zucchini, asparagus and avocado, all dressed with home made vegan basil pesto. Gluten and dairy free!
I am seriously in love with quinoa. I simply cannot get enough. I mean just give me quinoa every day (especially when it’s in the form of this quinoa chicken dish)
While traveling through Asia for 8 months I didn’t have it once. I never saw it anywhere. Not even at the Western restaurants. Guess it just hasn’t taken off yet. I can’t understand why not.
Aside from being delicious it is also incredibly high in protein while also being gluten free. Double win.
And it’s good with almost anything. Triple win?
When my mom came to visit in France we rented a few apartments and it’s all I cooked for dinner. I changed it up with the fillings to keep things interesting but I didn’t stray from my favorite quinoa. I just needed quinoa in my life, and to add more protein to this already protein rich food I added chicken, and quinoa chicken was born.
This quinoa chicken recipe is simple to throw together and easy to make. Pan fry some zucchini and asparagus with garlic and then toss that together with cooked quinoa, avocado, rotisserie chicken and pesto. For the dressing the pesto is all you need for this quinoa chicken. Home made vegan basil pesto is super fragrant and flavorful and a little goes a long way.
Dinner is served.
Make sure to toast the quinoa before you add in the water – it makes all the difference! Just like in a rice pilaf dish, if you lightly pan fry the quinoa in a bit of olive oil before adding the broth or water, the cooked quinoa ends up a bit more fluffy and flavorful. Also another recipe tip is to cook the quinoa in broth instead of water for more flavor!
Quick weeknight meal full of protein, and veggies. Quinoa chicken with pesto, zucchini, asparagus and avocado. Gluten and dairy free!
- 1 cup quinoa
- 2 tbsp oil
- 1 zucchini halved and thinly sliced into semi circles
- 1 bunch asparagus cut into two inch pieces and halved if thick
- 4 cloves garlic chopped
- salt and red pepper flakes to taste
- 1 teaspoon lemon juice
- 1 cup rotisserie chicken chopped
- 1 avocado cubed
- 2-3 tablespoons pesto vegan pesto for dairy free version, or use an olive tapenade instead
- 2 ounces spring mix
In a pot heat 1 tablespoon oil over medium heat. Add half the garlic and the quinoa. Cook until lightly toasted 2-4 minutes. Add water, increase heat to high and bring to a boil. Add salt to taste. Reduce heat and simmer, covered 20 minutes or until cooked through.
Heat remaining oil over medium heat and add zucchini. Cook until lightly browned on both sides and remove from pan.
Add asparagus and cook until cooked through but still lightly crunchy. Add garlic, salt and red pepper flakes and cook until just aromatic.
In a large bowl combine quinoa, chicken, zucchini, garlic, asparagus, pesto. Mix. Add avocado, lemon juice and spring mix. Mix lightly.