Poached chicken, broccolini & pesto tossed with quinoa #gluten-free.

Poached chicken, broccolini & pesto quinoa (gluten-free)…adulterated from Taste.com.au

This is healthy.com. And easy.com. Oh, and it tastes delicious. #yum

You need for 4 fashionistas or 2 teenage boys or 35 model:

1 cup (200g) quinoa
1 1/2 cups (375ml) gluten-free chicken stock
4 x 170g chicken breast fillets
2 tablespoons extra virgin olive oil
1/4 cup (35g) pumpkin seeds or try pinenuts or even almonds
1 tablespoon lemon juice
1/3 cup (90g) gluten-free pesto
1 bunch broccolini, trimmed, blanched

•    Slip into Saint Laurent check shirt and baggy jeans.
•    Pull on Celine sneakers.
•    Pour a glass of wine. Guzzle.
•    Toss quinoa and stock in a saucepan over medium heat.
•    Bring to the boil, then cover and simmer for 15 minutes ..or until it’s as tender as your Prada wallet after shopping the sales. Ouch.
•    Remove from heat – that’s the quinoa and your wallet- and stand, covered, for 5 minutes, then fluff with a fork.
•    Blanche the broccolini so it’s nice and crunchy.
•    Meanwhile, throw chicken in a pan of simmering, salted water.
•    Simmer gently for 5 minutes, then remove from heat cover and stand for 15-20 minutes until cooked through.
•    Remove your wallet from the heat and hide somewhere. To rest.
•    Remove the chicken from the liquid and let it rest. As the rest of the family is doing while you cook.
•    Heat 1 tablespoon oil in a small pan over high heat.
•    Add pepitas/pinenuts and season, then cook, stirring, for 1-2 minutes until golden as an Hermes cuff.
•    Now get your fingers out and shred the chicken into chic pieces.
•    Then toss the chicken into a large bowl with lemon juice and remaining 1 tablespoon oil.
•    Season, then add the remaining ingredients – pesto, pinenuts, broccolini and quinoa and more olive oil and lemon juice if needed.
•    Give it all a toss to combine.
•    Transfer to a chic white platter and voila !
•    Easy, delicious and healthy.