Here’s a recipe for us to try together next week…be sure to let me know how you like it if you try it. And this one’s gluten free for my gluten free friends!
Adapted from Food and Wine, Serves 8
4 cups chicken stock
2 cups quinoa
1 medium zucchini, cut into 1/4-inch thick slices
2 medium carrots, cut into 1/4-inch thick slices
1 medium red onion, cut into 1/4-inch thick slices
1 red bell pepper, cut into 1/4-inch thick slices
3 tablespoons coconut oil
Sea salt and freshly ground black pepper
1 tablespoon tomato paste
1/4 cup fresh lemon juice
3/4 teaspoon coarse sea salt
Preheat oven to 400ºF and adjust rack to middle position. Bring stock to a boil in a large sauce pan. Pour in quinoa and bring to a boil. Lower heat to low and cover with a lid. Cook until quinoa is soft and stock has been absorbed, about 15-20 minutes.
Place vegetables on a large baking sheet and toss with coconut oil. Season with salt and pepper. Roast vegetables in oven until edges are golden, about 30 minutes, stirring half way through roasting. Cool. Pour the quinoa in a large bowl. In a small bowl whisk together tomato paste and lemon juice. Pour mixture over quinoa and stir until incorporated. Add vegetables and salt and stir. Serve at room temperature.