Recipe of the Month: Quinoa salad with grilled chicken and pesto

Quinoa is of nutritional interest because it’s a complete protein.

2 cups chicken stock
1 cup quinoa
8 oz boneless chicken breast
1/4 cup diced red bell peppers

Basil Pesto (you could use bottled if you want)

1 cup packed fresh basil
2 Tbsp grated parmesan cheese
2 Tbsp lower fat cream cheese
4 tsp toasted pine nuts
1tsp minced garlic
1/4 cup water/stock
2 Tbsp olive oil

1. In a saucepan, bring the stock to and quinoa to boil. Reduce heat to a simmer, cover and cook until the liquid is absorbed, about 15 mins.
2. Grill chicken until cooked. Do not overcook
3. To make pesto, in a small food processor, puree the basil, parmesan, cream cheese, pine nuts, garlic,water and oil until smooth.
4. Slice the chicken thinly. Stir the chicken, pesto and red peppers into the quinoa. Serve warm.

From Rose Reisman’s cookbook