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This is one of my favorite recipes! Sundered tomatoes, kale and basil with a fresh lemon accent! What could be better. It’s good hot or cold!

This is a simple, gluten free, dairy free, egg fee and soy free meal. Perfect for almost anyone. And Kids love it… or at least mine do! So I’ll get right to the point.
 

Recipe: Quinoa Chicken Basil Bowl

Ingredients

Instructions

  1. In a medium pot, combine the water and the white wine, and then add the rinsed and drained quinoa and the salt. Whisk everything together and heat over medium heat until lightly simmering.
  2. Turn the heat to low and put a lid on the pot. Let simmer on low heat for 15 minutes. Then turn the heat off and remove the pot from the stove and let it sit another 10-15 minutes. Remove the lid and fluff the quinoa with a fork and set aside to cool.
  3. Combine all of the Basil Dressing ingredients including 1 clove of garlic, (except the salt) in the bowl of a food processor. Pulse them until well pureed. Stream the olive oil in with the processor running and run until very smooth. Season the pesto to taste with kosher salt.
  4. Sauté 1tbs of oil, the sun-dried tomatoes, kale and one clove of garlic on medium heat until tender.
  5. Divide the quinoa between 2 large bowls and then divide the chicken, sautéed and veggies between the bowls. Add a few tablespoons of basil dressing to each bowl and sprinkle with the almonds. Season to taste with kosher salt.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 2