Rotisserie Chicken and Roasted Vegetable Quinoa

This delicious and nutritious recipe is loaded with rotisserie chicken and whole grain quinoa, plus mouthwatering roasted vegetables.


2 cups

Rotisserie chicken, from the deli, shredded

5 Tbsp.

Extra virgin olive oil, divided

1 small head




3/4 tsp.

Sea salt, divided

1/4 tsp. + 1/8 tsp.

Black pepper, ground, divided

1/2 cup

Onion, chopped

2 cups

Reduced sodium chicken stock

1 cup


1 Tbsp.

Flat leaf parsley, chopped

1/2 tsp.

Thyme leaves


  1. Preheat oven to 425° Fahrenheit.

  2. Core cauliflower and slice into 1 1/2 in. florets. Cut carrots into 1 1/2 in. pieces.

  3. Spread cauliflower and carrots over a large baking sheet; drizzle with 3 Tbsp. oil.

  4. Sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper; toss well.

  5. Bake 18 minutes or until golden and tender.

  6. Heat remaining oil in a large saucepan over medium heat; add onion and remaining salt and pepper.

  7. Cook, stirring frequently, until tender. Add stock and quinoa; bring to a boil. Cover, reduce heat to low.

  8. Simmer 15 minutes, or until liquid is absorbed. Allow to stand 5 minutes.

  9. Fluff with a fork; stir in parsley, thyme, roasted vegetables and chicken. Taste and adjust seasonings.