- Quinoa:
- 2 cups chicken stock
- 1 cup quinoa, rinsed
- Lemon Dressing:
- 1 lemon, zested and juiced
- 3 tablespoons olive oil
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon salt
- 2 cups finely chopped cooked chicken
- 1 1/2 cups water
- 1 (14 ounce) can diced tomatoes, drained
- 1 (4 ounce) package crumbled feta cheese
- 1/2 cup half-and-half
- 1/2 cup shredded carrots
- 1 tablespoon pesto sauce
- 1 teaspoon dried oregano
- Combine chicken stock and quinoa in a large pot over high heat; bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- Whisk lemon zest, lemon juice, olive oil, pepper, and salt in a small bowl to make lemon dressing.
- Stir lemon dressing, chicken, water, diced tomatoes, feta cheese, half-and-half, carrots, pesto sauce, and oregano into the cooked quinoa. Cook over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Spoon into individual bowls.