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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.
5 cups (1.25 L) tri-colored quinoa, cooked
5 cups (1.25 L) whole red lentils, cooked
10 cups (2.5 L) baby spinach
5 cups (1.25 mL) cherry tomatoes, halved
2 ½ cups (625 mL) Parmesan cheese, grated
20 oz (600 g) grilled chicken breasts, cut into 2 oz (60 g) portions
10 oz (300 mL) pesto
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.