This recipe is indulgent, satisfying, and excellent for your health and wellbeing. The quinoa will keep you full whilst the crunchy veggies and almonds will round it off beautifully. A truly magical experience for your taste buds – trust us!
You may have some leftover kale pesto. Use it how you would use any pesto: on wraps/pittas, vegetables etc.
Add the water, pinch of salt and quinoa to a saucepan. Whisk everything together over a medium heat until simmering. Turn the heat down to low and place the saucepan lid on. Simmer the quinoa over a low heat for 15 minutes. Turn the heat off and remove the pan from the hob. Let the quinoa sit for 10-15 minutes.
Remove the lid, and fluff the quinoa with a fork. Now set it aside to cool
Add the kale, garlic, lemon juice and red pepper flakes to a food processor. Pulse the ingredients until well combined and pureed. Drizzle in the 60ml olive oil into the puree and process until smooth
Divide the quinoa between 2 bowls. Top each dish with the chicken, tomatoes and butter beans. Add several tablespoons of the kale pesto to each bowl
Sprinkle over the dried cranberries and parsley
Serve immediately
By The Healthy Employee
