Rotisserie Chicken and Roasted Vegetable Quinoa
Rotisserie chicken, from the deli, shredded
Extra virgin olive oil, divided
|1 small head|
Sea salt, divided
|1/4 tsp. + 1/8 tsp.|
Black pepper, ground, divided
Reduced sodium chicken stock
Flat leaf parsley, chopped
Preheat oven to 425° Fahrenheit.
Core cauliflower and slice into 1 1/2 in. florets. Cut carrots into 1 1/2 in. pieces.
Spread cauliflower and carrots over a large baking sheet; drizzle with 3 Tbsp. oil.
Sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper; toss well.
Bake 18 minutes or until golden and tender.
Heat remaining oil in a large saucepan over medium heat; add onion and remaining salt and pepper.
Cook, stirring frequently, until tender. Add stock and quinoa; bring to a boil. Cover, reduce heat to low.
Simmer 15 minutes, or until liquid is absorbed. Allow to stand 5 minutes.
Fluff with a fork; stir in parsley, thyme, roasted vegetables and chicken. Taste and adjust seasonings.