Foodie Friday: Roasted Veggie & Quinoa Salad


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Hello and Happy Foodie Friday to you!

After taking a few days off of running and getting some much needed rest, I am ready to rock the Santa Barbara Wine Country Half this weekend.

But! Not before sharing with you a delicious meal that I made last night.

It is no secret that I have a slight obsession with quinoa.

It is the perfect blend of carbs and protein.

And it is so good for you!

So, without further adieu!

I give you… Roasted Veggie & Quinoa Salad!

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Ingredients:

1 cup of rinsed quinoa

2 cups of chicken broth

1 tsp extra virgin olive oil (for quinoa) + 1 tbsp (for roasting veggies) + 2 tbsp (for dressing)

4 cloves of garlic

2 shallots

1/2 tsp sea salt

2 bell peppers

1 zucchini

1 squash

1 red onion

1 fennel bulb

4 garlic cloves (whole)

1 tbsp Trader Joe’s 21 Season Salute

1/2 lemon (juiced)

 

Directions:

In a small saucepan, heat 1 tsp extra virgin olive oil over low heat.

Add the garlic and shallots after the oil is relatively hot

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Saute for a minute or two

Then add the quinoa and chicken broth

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Bring it to a boil, cover the pan and reduce the heat to a simmer.

Cook quinoa for about 20 minutes, then remove from stove.

Let it sit for 5 minutes and then fluff with a fork.

While you are cooking the quinoa, cube all of the veggies.

Place in a bowl and add the 1 tbsp of olive oil

Stir the mixture to ensure that the oil covers all of the vegetables evenly.

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Roast the veggies on a cookie sheet for 20-25 minutes at 400 degrees

(or until the vegetables are cooked to your liking)

In a serving dish, combine the quinoa and roasted veggies.

Drizzle with a mixture of lemon juice and 2 tbsp olive oil.

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Enjoy!

 

-RatherBeRunnin’

Let’s connect!

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