Quinoa with Pesto and Grilled Chicken
Ingredients
- 1 cup basil leaves
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic
- 2 tablespoons pine nuts, toasted
- 1 1/2 ounces grated Parmigiano-Reggiano (about 1/4 cup), plus more for serving
- Kosher salt
- Fresh ground black pepper
- 1 pound boneless skinless chicken breasts
- 1 cup white quinoa, rinsed
- 2 cups water
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