These Single Portions of Quinoa and Roast Vegetables with pesto Chicken are an excellent main course especially if you have guests for dinner. They are high in proteins and completely gluten free!

To make things simple you can cook the quinoa and the vegetables the day before.

 

Ingredients for 4/6 people:

 

200 gr Quinoa

1 Aubergine (350 gr)

2 Courgettes (300 gr)

1 medium red Pepper (200 gr)

1 medium yellow Pepper (200gr)

1 tablespoon Capers, roughly chopped

1 tablespoon dry Oregano

1 clove of Garlic, crushed

3/4 tablespoons EVO Oil

600 gr cubed Chicken fillets

4 Tablespoons Pesto sauce

 

Instructions:

 

Cook the Quinoa following the instructions. To prevent any lumps add a drizzle of olive oil and work it with a fork.

Accurately wash the vegetables and set them aside.

[cml_media_alt id='2768']tortino2[/cml_media_alt]

Finely dice the vegetables, season them with olive oil, salt, capers, oregano and pour on a baking tray previously lined with parchment paper.

[cml_media_alt id='2769']tortino3[/cml_media_alt]

Bake in a pre heated oven for 40 minutes at 180°C.

Let the vegetables cool at room temperature and pour them in a big bowl.

[cml_media_alt id='2770']tortino4[/cml_media_alt]

Add the quinoa, mix well, taste and adjust with salt and olive oil if necessary and start adding the mixture into a pastry cutter pressing well with the back of a spoon.

[cml_media_alt id='2771']tortino5[/cml_media_alt]

In the meantime let the chicken cubes marinate in the pesto sauce for 3/5 hours in a bowl covered wth clingfilm.

[cml_media_alt id='2772']tortino1[/cml_media_alt]

Saute the chicken in a wok on a medium flame until nice and golden, roughly for 10 minutes.

Remove the pastry cutter, add spoonfuls of chicken around the quinoa and vegetables.

[cml_media_alt id='2773']tortino6[/cml_media_alt]

Serve the single portions quinoa and enjoy!

 

 

This post is also available in: Italian