Wednesday, February 24, 2016

Roasted Veggie Quinoa Salad

This is the second time I made this recipe from The Talking Kitchen and I love it. I only wish that I would have roasted the veggies longer so they'd have a nice char on them, but I was running behind and couldn't take as long this time. This is a great side dish or even a main dish for dinner or lunch. Lots of yummy vegetables plus a fresh lemony zing and the nutritional goodness of quinoa.

Roasted Veggie Quinoa Salad
1 c. rinsed quinoa
2 c. chicken stock
1 t. extra virgin olive oil
4 cloves garlic, chopped
1/2 t. sea salt

Roasted Vegetables:
2 bell peppers, cubed
1 zucchini, cubed
1 squash, cubed
1 red onion, cubed
1 fennel bulb, cubed
4 garlic cloves, whole
1 T. Herbs de Provence
2 T. extra virgin olive oil
1/2 t. smoked salt

1/2 lemon, juiced and zested
2 T. extra virgin olive oil
Fresh herbs

Preheat the oven to 450º, 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 serve. Can be served hot or cold. 

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