Quinoa Salad with Roasted Vegetables
Serves 3
Great to make in advance!
1 cup quinoa (be sure to rinse until water runs clear prior to cooking)
2 cups water or organic chicken stock
2 small zucchinis, chopped
2 small yellow/summer squash, chopped
1 medium carrot, chopped
1 small red onion, chopped
1 tablespoon olive oil
sea salt to taste
juice of one lemon
Preheat oven to 400F. Toss chopped vegetables in olive oil. Roast chopped vegetables on flat roasting pan or cookie sheet until tender about 20 minutes, less if you prefer them crunchy and more time if you prefer them softer. Bring quinoa and water or chicken stock to a boil in a medium pot then reduce to simmer and let cook for 10-12 minutes or until water is absorbed and quinoa is fluffy. Toss everything together in a large serving dish. Serve warm or at room temperature with fresh lemon juice and sea salt to taste. Enjoy!!
**This dish would also be delicious of you added some grilled chicken breasts**
Serves 3
Great to make in advance!
1 cup quinoa (be sure to rinse until water runs clear prior to cooking)
2 cups water or organic chicken stock
2 small zucchinis, chopped
2 small yellow/summer squash, chopped
1 medium carrot, chopped
1 small red onion, chopped
1 tablespoon olive oil
sea salt to taste
juice of one lemon
Preheat oven to 400F. Toss chopped vegetables in olive oil. Roast chopped vegetables on flat roasting pan or cookie sheet until tender about 20 minutes, less if you prefer them crunchy and more time if you prefer them softer. Bring quinoa and water or chicken stock to a boil in a medium pot then reduce to simmer and let cook for 10-12 minutes or until water is absorbed and quinoa is fluffy. Toss everything together in a large serving dish. Serve warm or at room temperature with fresh lemon juice and sea salt to taste. Enjoy!!
**This dish would also be delicious of you added some grilled chicken breasts**
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