ROASTED VEGGIE QUINOA SALAD

roasted-veggie-quinoa-salad-1.jpg

Prep Time: 5-7 minutes

Cook Time: 30 minutes

Ingredients

Quinoa

  • 1 c. RINSED quinoa
  • 2 c. chicken stock
  • 1 tsp extra virgin olive oil
  • 4 cloves garlic, chopped
  • 1/2 tsp sea salt

Roasted Veg (you can follow this or throw in your garden sink, which is what I do)

  • 2 bell peppers, cubed
  • 1 zucchini, cubed
  • 1 squash, cubed
  • 1 red onion, cubed
  • 1 fennel bulb, cubed
  • 4 garlic cloves, whole
  • 1 Tbsp Herbs de Provence (whatever that means)
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp smoked salt

Dressing

  • 1/2 lemon, juiced and zested
  • 2 Tbsp extra virgin olive oil

Instructions

Preheat the oven to 450 degrees, or fire up the grill.

In a bowl, combine all the cubed veggies and toss with the Herbs de Provence, oil and salt. Place in a single layer on a lined baking sheet and bake for 30 minutes, flipping half way through. (or grill the veggies to your liking)

In a small saucepan, heat the oil over low heat and add the garlic, saute for 1 minute, then add the rinsed quinoa and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook for about 20 minutes. Turn off heat, let sit for 5 minutes and fluff with a fork.

In a serving bowl, combine cooked quinoa with roasted veggies. Add dressing, toss and enjoy hot, room temperature or cold!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s