Prepare balsamic pesto by combining basil, parmesan, ½ cup olive oil, ½ cup pine nuts, garlic, salt, pepper, and balsamic vinegar in food processor. Pulse until smooth.
Place tomatoes, red onion, and mushroom in the base of a 9x13 baking dish.
Arrange chicken breasts on top of vegetables. Spread pesto over chicken. Roast for 30-35 minutes.
Meanwhile, prepare quinoa by bringing quinoa, ⅓ cup pine nuts, 3 tablespoons olive oil, chicken broth, and 2 cloves of garlic to boil in a pot over medium heat.
Once boiling, cover and reduce to simmer for 15 minutes, or until all liquid is absorbed.
Serve chicken and vegetables with quinoa.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/10/28/balsamic-pesto-roasted-chicken-with-quinoa/