recipe by Julie
1 cups of rinsed quinoa
1 cup of water
1 Tablespoon of Olive Oil
1 Teaspoon of Crushed Red Pepper
1 Teaspoon of Parsley
1 zucchini, cut into about 1 inch pieces
1 yellow squash, cut into about 1 inch pieces
3 handfuls of grape tomatoes
2 garlic cloves, chopped
1 teaspoon dried herbs (parsley, oregano, basil…)
Olive Oil – about 2 Tablespoons
Shredded Parmesan cheese (for topping)
Salt and Pepper
1 ½ cups of cooked chicken (grocery store rotisserie chickens work well)
Preheat oven to 425 o. Add zucchini, squash, and tomatoes to jelly roll pan. Toss in olive oil, salt and pepper, and herbs. Sprinkle with garlic. Bake for 25 minutes or until vegetables are evenly roasted.
Bring water, olive oil, and salt to a boil. Add quinoa and herbs and cook for about 15 minutes. Turn off heat and set covered quinoa aside.
Top quinoa, roasted vegetables with oil, and chicken… you can mix it all together if you’d like. Top with parmesan cheese.
You can ALWAYS sub 2 cups cooked brown rice for the quinoa if you’d rather.