Put broth or water in a skillet with a pinch of salt and bring to a boil. Add soaked and rinsed quinoa and stir. Reduce heat to medium-low and cover for 8 minutes or until liquid is absorbed

**If using an instant pot, set manual pressure to one minute. Let natural release. Always use a minimum of one cup of liquid for the pressure cooker to work properly.

Fluff quinoa with a fork or spoon. Add ½ tb oil and stir to combine. Add a ¼ cup of clean water to the bottom of the pan to avoid burning the quinoa. The water will evaporate with cooking. Add handfuls of raw baby spinach at a time while stirring until it wilts, it takes a couple of minutes.

Add tomatoes and green onions and stir for one minute. Remove from heat.

Meanwhile, heat ½ tb oil on a skillet on medium-high heat and add butterflied chicken. Season with salt, pepper, garlic, and onion powders on both sides. Cook on each side for 6 min until reaching an internal temp of 165F. Remove from heat and place on cutting board, let cool for 5min. Once cooled, slice, dice in bite-sized pieces, or shred chicken to desired consistency.

Place quinoa in a large bowl. Add lemon juice and pesto. *(hint: shake the jar of pesto before opening it because the oil settles at the top!)

Add cut chicken, crumbed feta, and Basil flakes. Mix as desired.

*can be served hot or cold! Enjoy!