Ingredients (for the quinoa):
- 1 cup quinoa
- 2 cups chicken stock or vegetable broth or water
- 1/4 cup finely diced onion
- salt & pepper
- 1 bay leaf (optional)
Ingredients (for the veggies):
- 3 tablespoons olive oil
- 1 lb colorful carrots
- 1 lb asparagus
- salt & pepper to taste
- 2 ears grilled corn kernels removed
- 1/2 cup chopped parsley
- juice of 1 lemon optional
Instructions
For the quinoa:
- Place all ingredients into a small pot, cover, bring to boil and reduce to simmer until thoroughly cooked. Remove from heat, fluff with fork and set aside.
For the veggies:
- Preheat oven to 400 degrees. Peel carrots and slice into 1/2 inch pieces; place on baking sheet. Wash asparagus and snap woody ends off. Cut into 2 inch pieces and place on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat evenly. Bake 20-25 minutes, tossing once half way through to roast evenly. You want them pretty much fork tender. Remove from oven.
- Place quinoa, roasted veggies, corn, parsley and lemon juice into a large bowl Toss together and serve.
*Option: Roast your favourite veggies using the above instructions and add to quinoa salad
