Leftovers for Lunch

     One of my favorite lunch spots here in Chicago serves a variety of quinoa bowls - packed with protein, low in calories, extremely filling and uber delicious! The only problem with this place are the prices. It typically comes out to around $10 a bowl, which I believe is too much to be spending on a weekday lunch.

     Since my fiance and I all about saving money these days, or rather putting it towards our friends (and our own) weddings, I'm going to make my favorite quinoa bowl myself. Not to mention, there is nothing better than fresh homemade pesto. 

Spinach Pesto Quinoa Bowl

Ingredients: 
2 chicken breasts, cooked and cut into bite size strips
1/4 cup pesto, recipe follows
1 container baby spinach
1 cup quinoa, cooked
Hot sauce, to taste ~~~ CLH

Directions: 
Stir chicken and pesto together in large pan, until mixed and warmed. Toss in spinach, in batches, until coated and slightly wilted. 
Serve warm in bowl over quinoa. Top with hot sauce. 

Homemade Pesto

Ingredients: 
2 cups fresh basil leaves
1/4 cup pine nuts, toasted
1 garlic clove
1 tsp red pepper flakes ~~~ CLH
1/3 cup olive oil
Salt and pepper, to taste
Grated parmesan 

Directions:
Place basil, pine nuts, garlic and red pepper flakes in food processor. Blend until finely chopped. Stream olive oil in until smooth. Stir grate parmesan in to your liking.