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A base of tri-colored quinoa and lentils, topped with baby spinach, cherry tomatoes, Parmesan cheese, grilled chicken, and a dollop of pesto.
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Chef’s Tip: To take this recipe to the next level, try making a crispy parmesan tuile by melting your cheese into flat crispy golden disks and using these for a great textural contrast. Another idea for a delicious upgrade would be tossing some simple bread crumbs in white balsamic vinegar and chili flakes.