My husband and I love a restaurant called First Watch that opened up by us recently. (actually we have 2 now, both about 10 minutes in either direction! ;) )
We are regulars. ;)
Anyway, they have a Quinoa Power Bowl (with pesto) that is so YUMMY.
My husband loves it and gets it almost every time we go.
It’s fairly basic so I thought I’d try my hand at it.
Have you tried quinoa?
It’s a favorite around here. And it’s so versatile.
You can use it in place of rice for most dishes.
Here are a few other recipes of mine using quinoa:
Garlic Lemon Shrimp Quinoa w/Balsamic Reduction
Avocado, Corn & Quinoa Salsa
Curried Quinoa with Cranberries, Almonds & Raisins
Black Bean Quinoa Side Dish
See, told ya we liked it around here! ;)
Okay, so let’s cook the quinoa first. While that’s cooking make the pesto sauce. (I used a ready made pesto sauce as the base)
Set both aside.
Next, slice the cherry or grape tomatoes in half and saute in a little olive oil until roasted.
Then saute the slivered carrots for 2-3 minutes. Add the kale and cook until just slightly wilted.
You’ll cook the chicken with some of the pesto sauce and then toss everything together in the pan.
Add a couple tablespoons of the pesto sauce and heat everything up.
Place it in serving dishes and sprinkle with feta cheese and drizzle the remainder of the pesto sauce over top.
And enjoy! :)
This is pretty close to First Watch but not exact.
My husband and I were both pretty happy with how it turned out though.
PIN this Quinoa Power Bowl recipe to save for later!
- 2-3 grilled chicken breast sliced
- 4 Tbsp prepared pesto sauce
- 4 Tbsp Ranch dressing
- Juice of 2 lemons divided
- 1 cup cherry or grape tomatoes
- 1 cup thinly sliced carrots
- 2 cups baby kale
- 1 tsp salt or to taste
- Feta cheese
- 1-1/2 cups of cooked quinoa
Prepare the quinoa first.
While that is cooking mix up the pesto sauce. (4 T of prepared pesto sauce mixed with 4 T Ranch dressing)
Slice the tomatoes in half and saute in olive oil and juice of one lemon until just softened and slightly browned.
Using the same pan, saute the carrots for 2-3 minutes. Add the kale and cook until just slightly wilted. It will continue to wilt from the heat so don't cook too long.
Slice the chicken into small pieces and add to the pan along with a Tbsp of the mixed pesto sauce.
Cook until done and then add the veggies and quinoa to the pan. Toss with half of the sauce. Warm through.
Place into serving bowls, top with feta cheese and a drizzle of the remaining pesto sauce and the juice of the remaining lemon.
Hope you like it!
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