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Categories:
carrots red onion butternut squash olive oil chicken stock red quinoa garlic baby kale chicken kosher salt lemon zest lemon juice fresh herbs
Viewed: 17 - Published at: 8 years agoIngredients
- 1 8 oz bag multicolored baby carrots
- 1/2 small red onion, thinly sliced
- 2 cups coarsely chopped butternut squash (or various mini-squash, halved), about 8 oz
- 2 tbsp olive oil
- 3/4 cup chicken stock
- 1/2 cup red quinoa
- 2 cloves garlic, thinly sliced
- 3 cups loosely packed baby kale or spinach
- 2 cups shredded roasted chicken
- Kosher salt and pepper
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup chopped fresh herbs
Method
- Preheat oven to 425. Toss first 3 ingredients in a roasting pan with olive oil. Bake for 35 to 40 minutes, stirring once.
- Meanwhile, in a medium saucepan heat chicken stock, quinoa and garlic to a boil. Cover and reduce heat to a simmer and cook 16 minutes minutes. Let stand 15 minutes.
- Combine cooked quinoa, hot roasted vegetables, baby kale, chicken, lemon zest, lemon juice and fresh herbs. Add salt and pepper to taste.
