- 1 cup chicken broth
- 1/2 cup quinoa
- 2 tablespoons pesto
- 1 roma tomatoes, diced
- 2 ounces crumbled feta cheese
- 4 slices cooked bacon, crumbled (optional)
- Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and fluff with a fork.
- Stir pesto, tomatoes, feta cheese, and bacon into the quinoa.