Quinoa Chicken with Pesto, & Veggies {Gluten-Free, Dairy-Free}
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Quick weeknight meal full of protein, and veggies. Quinoa chicken with pesto, zucchini, asparagus and avocado. Gluten and dairy free!
Course:
Dinner
Cuisine:
American, Healthy
Servings: 4
Calories: 421 kcal
Ingredients
- 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
Instructions
-
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.
Nutrition Facts
Quinoa Chicken with Pesto, & Veggies {Gluten-Free, Dairy-Free}
Amount Per Serving
Calories 421
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g19%
Cholesterol 27mg9%
Sodium 109mg5%
Potassium 721mg21%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 1g1%
Protein 16g32%
Vitamin A 545IU11%
Vitamin C 18.7mg23%
Calcium 56mg6%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.