Ingredients:
- Quinoa
- chicken cut into bite sized pieces
- Pesto dip seasoning (sold at Oli+Ve)
- squash, cubed
- zucchini, cubed
- asparagus, cubed
- black beans (drained)
- avocado, sliced
- EVOO (with high polyphenol count)
- (note: base quantity of ingredients on number of persons being served)
Directions:
- Cook quinoa as instructed on package (I used Trader Joe’s)
- In the meantime, heat your choice of high polyphenol Oli+Ve EVOO in a cast iron skillet until hot. (never put on high)
- Saute bite sized chicken pieces in EVOO and pesto dip seasoning
- When chicken is almost cooked through, add cubed squash, zucchini and asparagus to skillet and sauté until browned.
- Pour over quinoa and add black beans and avocado
submitted by Caitlin Davidson