parmesan cheeseasiago, or pecorino cheese for topping, grated
Instructions
Rinse the quinoa and place it in a 3-quart slow cooker along with the chicken, 4 cups of the chicken broth, garlic, onion, celery, carrots, thyme, and basil. Season with salt and pepper.
Mix well and cover, then cook on low for 3 to 4 hours, or until chicken is not pink and quinoa is tender.
When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups of chicken broth 1 cup at a time and stir until the mixture resembles a creamy risotto or casserole. You may not need all of the broth, so don't fret if there is some left!
Stir in the basil and spinach pesto, peas, and lemon juice and cover to let heat through.
Meanwhile, heat the olive oil in a skillet, then add the asparagus and green beans and sauté for around 5 minutes, or until they are just tender. Add the vegetables back to the slow cooker and stir to combine.