If you’ve roasted a chicken (and have no idea what to do with the leftovers), then I promise you this recipe will be a lifesaver. The quinoa risotto is far simpler than it sounds and the whole dish makes a tasty work lunch alternative to the standard rice and tuna combo we all know and love. Let me know what you think…
LUXE / HEALTH Roast Chicken with Pesto and Pea Quinoa Risotto
For the pesto:
1 bunch fresh basil
1 garlic clove
1/4 cup grated parmesan
Juice of 1 lemon
1/4 cup pine nuts
Sea salt and pepper
Roast chicken (if you can’t be bothered roasting a chook, any protein will work well with the quinoa as a base)
- If you’re roasting a chicken from scratch, preheat your oven to 180 then pop your chicken in an oven bag and generously rub olive oil, sea salt and pepper into the skin. Secure the bag firmly then pop in the oven to roast – around 30mins per 500g.
- Meanwhile, prep your pesto by throwing the basil, garlic, parmesan, lemon juice and pine nuts in a food processor or blender. Add a good 2-3 tbsp of olive oil and salt and pepper to taste. Once it’s thick and creamy and tastes delish, cover and pop in the fridge till you need it.
- For the risotto, rinse and drain well 1 cup of quinoa, then add to a saucepan with 2 cups of water. Bring to the boil, then cover and lower to a simmer for 20-25 minutes or until the water has absorbed and the quinoa is nice and fluffy.
- Once the chicken is ready, shred with two forks and set aside.
- Then, in a large bowl, mix the cooked quinoa with the pesto and add 1 cup of cooked green peas (frozen is fine – just steam them in the microwave for a couple of minutes).
- To serve, pile your plate with fresh rocket, a few spoonfuls of the quinoa risotto and garnish with sliced radish. Add a good helping of the roast chicken on top and drizzle with a little extra olive oil. Simple!