Basil Pesto Quinoa with Grilled Chicken and Tomatoes

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  • 1 cup dry Quinoa
  • 1 lb Chicken cutlets
  • Pinch of Salt
  • 12 Tbs Lemon juice
  • 28 Cherry or Grape Tomatoes
  • 1 tsp EVOO
  • 2 cups packed Fresh Basil Leaves
  • 1/4 cup EVOO (extra virgin olive oil)
  • 2 cloves Garlic peeled
  • 1/4 cup Slivered Almonds
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1/4 cup Shredded Parmesan


  1. Cook Quinoa as directed on package (I used Ancient Harvest brand, so cook time is based on that)
  2. While Quinoa is cooking prepare the rest
  3. Preheat oven to 400 degrees
  4. Add Tomatoes to a baking sheet, sprinkle with a pinch of Salt, and drizzle with 1 tsp EVOO
  5. Bake 15 minutes flipping half way through
  6. Sprinkle Chicken cutlets with a pinch of Salt and drizzle 1-2 Tbs Lemon Juice over
  7. Heat grill or grill pan to med/high heat
  8. Add Chicken to grill, cook 3-4 minutes each side or until Chicken is cooked all the way through
  9. To make the pesto, add Basil, 1/4 cup EVOO, Garlic, Almonds, 1/4 tsp sea salt, pepper, and Parmesan to a food processor and blend until smooth. If it’s too thick add a bit of water to it.
  10. Add Pesto to Quinoa and mix well
  11. Chop Chicken into bite size pieces and add to Quinoa along with Tomatoes and mix together
  12. Serve warm or cold
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