Quinoa and Roasted Vegetables

from the Talking Kitchen

Ingredients - makes 4-6 servings

Quinoa

1 c. RINSED quinoa

2 c. chicken stock or broth

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

1 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!