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Fresh lemony quinoa mixed with the sweetness of roasted root vegetables and chicken makes a complete meat perfect for fall.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 5 cups of chopped root veggies I used radishes, carrots, turnips, parsnips and beets
  • ½ onion chopped
  • 1 teaspoon crushed garlic
  • ½ teaspoon thyme
  • 3 Tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups cooked quinoa
  • zest of ½ lemon
  • juice of 1 lemon

Instructions

  1. Preheat oven to 400 degrees
  2. Spray a large cookie sheet with cooking spray.
  3. Add all your veggies in a large bowl and mix with olive oil, garlic and spices.
  4. Spread evenly on cookie sheet and roast for 40 - 45 minutes until the veggies are cooked through and starting to brown.
  5. In the meantime make your quinoa according to the instructions.
  6. When finished add to a large bowl, along with the zest of ½ a lemon and the juice of a whole lemon. Mix well.
  7. When veggies are roasted add the quinoa and mix well.
  8. Serve immediately.
  9. Also good cold as a salad.