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1.
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Combine olive oil and quinoa together in a medium-sized pot.
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Cook the quinoa over medium heat for 5 minutes, stiring constantly.
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After 5 minutes, add water and give it a quick stir.
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Slap a lid on and turn down to a simmer for 15 minutes.
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2.
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At this point youll want to salt and pepper your chicken breasts and place them under the broiler.
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Broil for 5-6 minutes per side (bigger pieces of chicken will take more time).
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3.
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Once your chicken is done, pull it out from under the broiler, top with a tablespoon of shredded mozzarella each, and slide back under the heat just long enough to melt the cheese, around 1 minute.
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4.
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By this time your quinoa should be finishing up.
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Take the pot with your quinoa off the heat and fluff with a fork and give it a taste test.
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It should be chewy, but not crunchy.
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If its crunchy, put the lid back on for a few more minutes and then try again.
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5.
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Mix your pesto into the quinoa and give it another taste test.
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Depending on the brand of pesto youre using, you may want to add more salt.
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6.
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Now, all you have to do is assemble.
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Plate the quinoa, top with the chicken, followed by the diced tomatoes.
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Done and delicious!
