All the way from the foothills of the Andean region in South America, quinoa is an ancient food that is also seen as a superfood today. Often mistaken as a grain, this edible seed packs a nutritious punch! Served with NOMU Provençal Rub-spiced pumpkin & onion, golden crumbed chicken slices, fresh greens & a creamy basil pesto dressing.
Basil Pesto Quinoa & Crumbed Chicken
Basil Pesto Quinoa & Crumbed Chicken
with roasted pumpkin chunks & green leaves
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Creamy Pesto
- Free-range Crumbed Chicken Breast
- Free-range Crumbed Chicken Breasts
- Green Leaves
- NOMU Provençal Rub
- Onion
- Onions
- Pumpkin Chucks
- Pumpkin Chunks
- Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NOMU-SPICED OVEN VEG
Preheat the oven to 200°C. Spread the pumpkin pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
KEEN ON SOME QUINOA?
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CREAMY PESTO DRESSING
In a bowl, loosen the creamy pesto with olive oil in 5ml increments until drizzling consistency and season.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
WHAT A FEAST!
Bowl up buddha bowl-style. Top the fluffy quinoa with the roasted pumpkin & onion, the sliced chicken, and the shredded green leaves. Drizzle over the loosened creamy pesto.
Pumpkin Chunks - 250g
Onion - 1
NOMU Provençal Rub - 10ml
Quinoa - 75ml
Creamy Pesto - 60ml
Free-range Crumbed Chicken Breast - 1
Green Leaves - 20g
NOMU-SPICED OVEN VEG
Preheat the oven to 200°C. Spread the pumpkin pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
KEEN ON SOME QUINOA?
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CREAMY PESTO DRESSING
In a bowl, loosen the creamy pesto with olive oil in 5ml increments until drizzling consistency and season.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
WHAT A FEAST!
Bowl up buddha bowl-style. Top the fluffy quinoa with the roasted pumpkin & onion, the sliced chicken, and the shredded green leaves. Drizzle over the loosened creamy pesto.
Pumpkin Chunks - 500g
Onion - 1
NOMU Provençal Rub - 20ml
Quinoa - 150ml
Creamy Pesto - 120ml
Free-range Crumbed Chicken Breasts - 2
Green Leaves - 40g
NOMU-SPICED OVEN VEG
Preheat the oven to 200°C. Spread the pumpkin pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
KEEN ON SOME QUINOA?
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CREAMY PESTO DRESSING
In a bowl, loosen the creamy pesto with olive oil in 5ml increments until drizzling consistency and season.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches. Slice just before serving.
WHAT A FEAST!
Bowl up buddha bowl-style. Top the fluffy quinoa with the roasted pumpkin & onion, the sliced chicken, and the shredded green leaves. Drizzle over the loosened creamy pesto.
Pumpkin Chucks - 750g
Onions - 2
NOMU Provençal Rub - 30ml
Quinoa - 225ml
Creamy Pesto - 180ml
Free-range Crumbed Chicken Breasts - 3
Green Leaves - 60g
NOMU-SPICED OVEN VEG
Preheat the oven to 200°C. Spread the pumpkin pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
KEEN ON SOME QUINOA?
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CREAMY PESTO DRESSING
In a bowl, loosen the creamy pesto with olive oil in 5ml increments until drizzling consistency and season.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches. Slice just before serving.
WHAT A FEAST!
Bowl up buddha bowl-style. Top the fluffy quinoa with the roasted pumpkin & onion, the sliced chicken, and the shredded green leaves. Drizzle over the loosened creamy pesto.
Pumpkin Chunks - 1kg
Onions - 2
NOMU Provençal Rub - 40ml
Quinoa - 300ml
Creamy Pesto - 245ml
Free-range Crumbed Chicken Breasts - 4
Green Leaves - 80g
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