Roasted Fall Vegetables And Quinoa Recipe

Ingredients

1 8 oz bag multicolored baby carrots

1/2 small red onion, thinly sliced

2 cups coarsely chopped butternut squash (or various mini-squash, halved), about 8 oz

2 tbsp olive oil

3/4 cup chicken stock

1/2 cup red quinoa

2 cloves garlic, thinly sliced

3 cups loosely packed baby kale or spinach

2 cups shredded roasted chicken

Kosher salt and pepper

1 tsp lemon zest

2 tbsp lemon juice

1/4 cup chopped fresh herbs

Preparation

Preheat oven to 425. Toss first 3 ingredients in a roasting pan with 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 minutes. Let stand 15 minutes.

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

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