Red Quinoa Pesto with Balsamic Chicken and Roasted Tomatoes
Updated: Jul 23, 2020
This is a fantastic Mediterranean inspired dish that Mrs. Joseph-Que has been working on. Can be used without the Chicken and serve chilled for an excellent side dish salad as well. The chickpeas in this dish can also be eaten alone for a healthy crunchy snack.
1 pound Chicken, cooked and cut up into small slices
1/2 Cup Balsamic dressing
1 15-ounce can chickpeas, drained and rinsed
3 tablespoons olive oil, divided
1½ teaspoon Grandpa Joe's Honey Chipotle
1 teaspoon Dom's Magic Dust
1 cup cooked red quinoa
1/4 cup pesto (store bought or homemade)
1 pint cherry or grape tomatoes
1 clove garlic, minced
1 tablespoon fresh rosemary or thyme, finely chopped
2-4 ounces feta cheese
Fresh chopped parsley for garnish
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place chickpeas onto the foil in a single layer. You want to make sure your chickpeas are VERY dry (or else they don't crisp as well). I usually pat them dry with paper towels to take out the excess moisture and then let them sit for 15-20 minutes. Once dry, drizzle on a tablespoon or so of olive oil. In a small bowl, mix together Grandpa Joe's Chipotle Honey, and a little bit of Dom's Magic Dust, Season the chickpeas with the spice mixture and toss well to coat. Roast in the oven 20 minutes, then shake the pan to make sure the chickpeas don't stick to the foil. Return to the oven and cook 10-15 more minutes, or until crispy but not burnt. Let cool. Note: this will make ~2 cups of crispy chickpeas, so there will be leftovers! Next heat the oven to 425 degrees F. Arrange tomatoes onto a rimmed baking sheet lined with parchment paper. Drizzle a tablespoon of olive oil over the tomatoes and season with Dom's Magic Dust, and the minced garlic and chopped rosemary or thyme. Roast in the oven for 20-25 minutes. Remove from oven and let cool.
While tomatoes are roasting get saute pan hot at medium heat. Drizzle oil in pan and season sliced chicken breast with Dom's Magic Dust. Add chicken to hot pan and cook till browned. Add a 1/2 cup of Balsamic dressing and reduce till sauce has thickened. Remove chicken and reserve some glaze for planting. Add the cooked red quinoa to a large bowl and toss with 2-3 tablespoons pesto. Stir well to coat and combine, and if desired - add the remaining tablespoon of pesto into the bowl. Plate red quinoa then add the reserved balsamic glaze, balsamic chicken, cooled tomatoes, 1/2 cup of the crispy chickpeas, to the plate with the red quinoa. Top with some feta cheese and freshly torn parsley.