Combine the quinoa ingredients in a slow cooker and turn on. If you do not have a slow cooker, you can cook your quinoa the traditional way on the stovetop.

While quinoa is cooking, combine pesto ingredients in a food processor and blend for about 2 minutes, scraping down the sides every 30 seconds.

Once the pesto is prepared, prep your remaining salad ingredients (cutting tomatoes, shredding chicken, cubing the mozzarella.) If you happen to be able to find fresh Mozzarella definitely give that a try!

When quinoa is done cooking, let cool for about 10 minutes in a separate bowl (you don’t want the mozzarella to get all melted when combining.) Add pesto to the quinoa and toss until quinoa is completely coated. Lastly, add in tomatoes, chicken, mozzarella and salt. Toss to combine.

This salad tastes great served cold. I like to refrigerate it for at least an hour before serving, but if you’re really hungry, it's OK to eat it warm. Hope you enjoy!