INGREDIENTS
In the crockpot:
1 1/2 cups quinoa, uncooked
1 lb. boneless skinless chicken breasts
4 cups + 3 cups chicken broth
4-6 cloves garlic
salt and pepper, other dried herbs you like (I tossed in 1/2 teaspoon each dried parsley, thyme, and basil)
Before serving:
1 tablespoon olive oil
1 bunch asparagus, cut into bite sized pieces
6 ounces pesto (SEE NOTES)
2 1/2 cups frozen peas
squeeze of lemon juice
watercress, fresh parsley, chives, or any other herbs for topping
Parmesan or Asiago cheese for topping
NOTES
For the pesto, I used DeLallo pesto – one jar = 6.3 ounces. Every pesto is different, so I’d suggest adding a few heaping spoonfuls to start, then taste and add more if needed.
INSTRUCTIONS
Get full recipe >> Crockpot Quinoa Chicken Primavera @ pinchofyum.com