So this recipe is one that Elle had at a restaurant one time and we are going to attempt to reverse engineer it…here goes…
1 cup quinoa
1 bunch asparagus
1 lb chicken breasts
3 Tb Extra Virgin Olive Oil or Coconut Oil, divided
Salt, Pepper, and Parsley to taste
6 oz arugula
6 oz crumbled feta cheese
2 Tbs pine nuts
Balsamic vinaigrette to taste
Cook the quinoa according to the directions on the box, until tender (recommended to cook in chicken broth). Cube the chicken breast, season with salt, pepper, and parsley. Cook on medium high heat in 1 Tbs oil until no longer pink inside.
In a large bowl, combine the quinoa and chicken.
Cut off the tips of the asparagus and give them a quick sear in the leftover oil from the chicken. Add these to the chicken and quinoa along with the arugula and feta.
To toast the pine nuts, heat a pan over high until warm. Add the pine nuts, shaking the non-stick pan frequently for about 2 minutes until lightly toasted. Add the pine nuts to the chicken, quinoa, feta, and arugula–mix well with the remaining 2 Tbs oil and Balsamic and chill.