Rotisserie Chicken and Roasted Vegetable Quinoa
This delicious and nutritious recipe is loaded with rotisserie chicken and whole grain quinoa, plus mouthwatering roasted vegetables.
Ingredients
Serves6
2 cups | Rotisserie chicken, from the deli, shredded |
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5 Tbsp. | Extra virgin olive oil, divided |
1 small head | Cauliflower |
3 | Carrots |
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 | Quinoa |
1 Tbsp. | Flat leaf parsley, chopped |
1/2 tsp. | Thyme leaves |
Directions
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.