Roasted Veggie Quinoa Salad | Gluten Free

Recipe from The Talking Kitchen 

Ingredients (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!
Maddie's tip: add grilled chicken to make this a complete meal.