- Bring quinoa and 2 cups (500 mL) of water to boil in a saucepan, set over high heat. Reduce heat to medium-low; cover and simmer for 12 to 14 minutes or until quinoa is tender. Fluff with fork.
- Meanwhile, in food processor, combine Baby Kale Blend, walnuts, dill, parmesan, garlic, lemon juice, salt and pepper, pulse to blend. With motor running, add olive oil in a thin steady stream and process until smooth, stopping to scrape down sides of bowl as needed. Reserve 1/4 cup (60 mL) of pesto, set aside. Toss quinoa with remaining pesto. Divide among bowls and top with chicken, chickpeas, cherry tomatoes and feta. Top with reserved pesto.
