Quinoa Salad with Roasted Vegetables
Adapted from Food and Wine.
Ingredients
Units
- 4 cups chicken stock
- 2 cups quinoa, soaked overnight in water and 1 tablespoon vinegar and drained
- 1 medium zucchini, cut into 1/4-inch thick slices
- 2 medium carrots, cut into 1/4-inch thick slices
- 1 medium red onion, cut into 1/4-inch thick slices
- 1 red bell pepper, cut into 1/4-inch thick slices
- 3 tablespoons coconut oil
- Sea salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1/4 cup fresh lemon juice
- 3/4 teaspoon coarse sea salt
Instructions
- Preheat oven to 400ºF and adjust rack to middle position. Bring stock to a boil in a large sauce pan. Pour in quinoa and bring to a boil. Lower heat to low and cover with a lid. Cook until quinoa is soft and stock has been absorbed, about 15-20 minutes.
- Place vegetables on a large baking sheet and toss with coconut oil. Season with salt and pepper.
- Roast vegetables in oven until edges are golden, about 30 minutes, stirring half way through roasting. Cool. Pour the quinoa in a large bowl. In a small bowl whisk together tomato paste and lemon juice. Pour mixture over quinoa and stir until incorporated. Add vegetables and salt and stir. Serve at room temperature.
Nutrition
- Serving Size: Serves 8