Roasted Fall Vegetables and Quinoa - - Archived

Living a healthy lifestyle doesn’t have to be a chore. You just need balance in your life. Some of this, some of that, everything in moderation.

Roasted Fall Vegetables and Quinoa

IMG_1364 Web

  • 1 (8-oz.) package baby multi-colored carrots, halved
  • 1/2 small red onion, thinly sliced
  • 2 cups coarsely chopped butternut squash (about 8 oz.)
  • 1/4  cup olive oil, divided
  • 3/4 cup unsalted chicken stock
  • 1/2 cup red quinoa
  • 2 cloves garlic, thinly sliced
  • 3 cups loosely packed fresh baby kale
  • 2 cups shredded deli roasted chicken
  • Kosher salt and freshly ground pepper
  • 1 tsp. fresh lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1/4  cup chopped fresh herbs (rosemary, parsley, mint and thyme)

Preheat oven to 425 °F. Toss first 3 ingredients in a half-sheet pan with 2 Tbsp. olive oil. Bake for 35 to 40 minutes, stirring once.

Meanwhile, in a medium saucepan heat chicken stock, quinoa and garlic to a boil. Cover and reduce heat to a simmer and cook 16 minutes. Let stand 15 minutes.

Combine cooked quinoa, hot roasted vegetables, baby kale, chicken, lemon zest, lemon juice and fresh herbs. Add kosher salt and freshly ground pepper to taste.

Serve warm.

Makes: 4 servings

By Vanessa Rocchio

You May Also Like

Raspberry Chocolate Cake

For the cake: 8 ounces dark chocolate 1/2 cup butter, at room temperature 4 ...

Boneified

Ensuring your family’s food is rich in vital nutrients without losing flavor can be ...

Hendrick’s Martini

2 ½ parts Hendrick’s Gin ½ part Lillet Blanc In a mixing glass combine ...

cod with Mango Salsa

Serve up the Sea

By Jennifer Bajsel Baked Cod with Mango Salsa Servings: 4 | Prep: 20 min. ...

1 17 Aesthetics Cutting Edge web1 1

Winter Comfort, Texas Style

Straight to the healthy stuff in the New Year? To each his or her ...