Kasha Bowl with Vegetables and Chicken | What you eat

Ingredients

• 250 mL (1 cup) white buckwheat (kasha)
• 375 mL (1 ½ cups) water
• One pinch of salt
• 125 mL (1/2 cup) plain yogurt
• 15 mL (1 tbsp) basilic pesto
• 15 mL (1 tbsp) white balsamic vinegar
• Zest of one lemon, finely grated
• 1 small clove garlic, crushed in a garlic press or finely chopped
• 500 mL (2 cups) cherry tomatoes, cut in 4
• Small drizzle of olive oil
• 1 litre (4 cups) baby spinach, coarsely chopped
• 2 Lebanese cucumbers, julienned
• 1/2 fennel bulb, minced
• 400 g (14 oz) cooked chicken, sliced or diced
• 250 mL (1 cup) Canadian Cheddar, cubed
• Fresh basil (optional)
• Salt and pepper to taste