Ingredients

• 1 cup quinoa, rinsed
• 2 cups chicken stock
• 1 lemon, zested and juiced
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 2 cups finely diced chicken (I use frozen, fully cooked, grilled chicken strips)
• 1 (4 ounce) container feta cheese
• 1 (14 ounce) can diced tomatoes, drained
• 1/2 cup shredded carrot
• 1 tablespoon pesto sauce
• 1 teaspoon oregano
• 1/2 cup half-and-half
• 1 1/2 cups water

Instructions

1. Rinse quinoa thoroughly to remove any residue. Combine quinoa and chicken broth in a large pot over high heat. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered for 5 minutes.

2. While the quinoa is cooking, you can prepare the lemon dressing. Zest and juice a lemon into a small bowl. Add olive oil, salt and freshly cracked black pepper. Set aside.

3. Thaw frozen chicken strips in the microwave (do not overcook) and finely dice. Set aside.

4. Once the quinoa is cooked, add lemon dressing, chicken, feta cheese, diced tomatoes, carrots, half-and-half and water. Cook over medium heat for 15 minutes, stirring frequently, until thick and creamy.

5. Spoon into individual bowls or serving dish, and serve immediately. Now, how easy was that? Enjoy!