Ingredients: Quinoachicken cut into bite sized piecesPesto dip seasoning (sold at Oli+Ve)squash, cubedzucchini, cubedasparagus, cubedblack beans (drained)avocado, slicedEVOO (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 seasoningWhen 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
Quinoa with pesto seasoned chicken, black beans and veggies
Ingredients:
Directions:
submitted by Caitlin Davidson