I know that is the least creative title for this recipe. My brain can't do creative right now. It wants to sleep. But I have to share this recipe with you. A friend made it for me the other day and I have been craving it ever since. It took me forever to get to the store to get all the ingredients so I just barely got it put together for dinner tonight.
There are a few steps to putting it all together but none of them are hard.
Veggies-
2 peppers diced ( I used a red one and a yellow one)
2 large Carrots diced
1 onion diced
Really you could use whatever veggies sound good to you.
Coat with a small amount of EVOO and balsamic vinegar and season with lots of Italian Seasoning. Roast for 25-30 minutes at 375 degrees.
Quinoa-
Just cook quinoa according to package directions. You need about 1 cup uncooked quinoa.
Kale or Spinach-
Saute bunch of Kale or use spinach. Just cook it til it is soft.
Chicken-
I used the Garlic, Wine and Herb McCormick Marinade for my chicken. I cut it into smaller pieces and marinated it for a couple hours then grilled it and cut it into little slices. I probably used about 2 lbs of chicken and had lots leftover.
Pesto-
Use your favorite pesto sauce.
Once everything is cooked you will put everything in a bowl except the chicken and combine. You cold also wait to add the pesto if you prefer to serve it fresh.
I served this over a fresh bed of spinach, topped with the chicken. It is the perfect summer salad in my mind:)
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