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!
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
1/2 tsp sea salt
2 bell peppers
1 red onion
1 fennel bulb
4 garlic cloves (whole)
1 tbsp Trader Joe’s 21 Season Salute
1/2 lemon (juiced)
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
Saute for a minute or two
Then add the quinoa and chicken broth
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.
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.