Ingredients

• 1 cup dry quinoa
• 1 lb  raw chicken breast, boneless, skinless, cut into 1-inch cubes
• 5 cups low-sodium organic chicken broth , divided use
• 2 cups water
• 4 cloves garlic , finely chopped
• 1 tsp. dried basil (or chives or parsley)
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 6 tsp. prepared pesto sauce
• 1 Tbsp. fresh lemon juice
• 2 tsp. olive oil
• 1 cup shredded (or grated) carrots
• 1 bunch asparagus, cut into bite-sized pieces (about 2 cups)
• 1/3 cup grated Parmesan cheese

Directions

1. Place quinoa, chicken, 4 cups broth, garlic, and basil in a 3-quart slow cooker. Season with salt and pepper if desired. Mix well and cover; cook on low for 3 to 3½ hours, or until chicken is not pink and quinoa is tender. The mixture will be very thick and sticky.
2. Remove lid. Add remaining 1 cups broth and 2 cups water, (1 cup at a time), until mixture resembles the consistency of risotto. You may not need to add all of the broth.
3. Add pesto sauce, and lemon juice; mix well and cover. Set aside.
4. Heat oil in medium nonstick skillet over medium-high heat.
5. Add carrots; cook, stirring frequently, for 2 to 3 minutes, or until carrots are tender-crisp.
6. Add asparagus; cook, stirring frequently, for 2 to 3 minutes, or until asparagus is tender-crisp.
7. Fold carrot mixture into quinoa mixture; mix well.
8. Top each serving with 1 Tbsp. cheese.