\n\u2022\t1\u00bd cups quinoa, uncooked
\n\u2022\t1 lb. boneless skinless chicken breasts
\n\u2022\t4 cups + 3 cups chicken broth
\n\u2022\t4-6 cloves garlic
\n\u2022\tSalt and pepper
\nBefore serving:
\n\u2022\t1 tbsp. grapeseed oil
\n\u2022\t1 bunch asparagus, cut into bite sized pieces
\n\u2022\t6 oz. pesto
\n\u2022\tSqueeze of lemon juice
\n\u2022\tWatercress, fresh parsley, chives, or any other herbs for topping
\n\u2022\tParmesan cheese for topping
\nDirections
\n\u2022\tRinse the quinoa.
\n\u2022\tYou can either cut the chicken or leave in there as whole breasts.
\n\u2022\tPlace the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on LOW for 3-4 hours.
\n\u2022\tWhen the quinoa and chicken are done, the mixture should be very thick and sticky.
\n\u2022\tAdd the remaining 3 cups broth or water and stir to combine.
\n\u2022\tStir in the pesto and lemon juice and cover to heat through.
\n\u2022\tHeat the oil in a skillet – add the asparagus and saut\u00e9 for 5-10 minutes, until the asparagus is lightly browned and tender-crisp.
\n\u2022\tAdd the asparagus back to the crockpot and stir to combine.
\n\u2022\tTop each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.
\n
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