(4-6 servings)
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 Vegetables
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
2 Tbsp extra virgin olive oil
1/2 tsp smoked salt
Dressing
1/2 lemon, juiced and zested
2 Tbsp extra virgin olive oil
fresh herbs
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!
