Servings: 3
>1 cup quinoa, rinsed
1 3/4 cups water or broth
1 tablespoon olive oil
2 cloves garlic, chopped
>4 cups zucchini (~2 medium sized zucchini), diced
>1 cup corn, fresh or frozen
salt and pepper to taste
1 (15 ounce) can of chickpeas, rinsed and drained
1/4 cup green onions, sliced
1/4 cup pine nuts, toasted
1/2 cup basil pesto (homemade or store bought)
2 tablespoons lemon juice. some of the zest
1 half breast of chicken, cubed
1 avocado, diced
1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
2. Meanwhile, season and cook the chicken. Reserve. Then add the zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
3. Mix everything and enjoy!
Nutrition Facts: Calories 334, Fat 17.5g (Saturated 2.6g, Trans 0), Cholesterol 5mg, Sodium 142mg, Carbs 35.1g (Fiber 6.9g, Sugars 4g), Protein 11.9g
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