Monday, March 4, 2013
Quinoa, Peas, and Basil Pesto Chicken
Quinoa, well rinsed, is cooked in 1 cup homemade Basil-Garlic Spaghetti Sauce and two cups cold water. Bring to a boil, then cover and simmer on low until all of the liquid is absorbed. Add frozen peas and stir. Let sit, covered, for ten minutes before serving with the pan fried chicken.
Take chicken thighs or breast cutlets and marinate them in a pesto. I used basil for this dish, but any green such as cilantro, mustard, kale, or spinach will do. Pan fry until golden brown on both sides.
This was served with a large salad and buttered pumpernickel bread.