Last week I posted the instructions for making yummy roasted veggies. For those of you who were wondering what to do with those roasted vegetables, here is a great recipe. The recipe is adapted from The Talking Kitchen, but my sister and I made a few little changes to suit our taste.

This salad calls for quinoa, which is a seed that is cooked on the stove like rice. Quinoa is gluten free and is high in protein. It is also a good source of fiber and phosphorous and is high in magnesium and iron. It has been called a superfood because of its nutritional value. It can be eaten both hot and cold.

If you are not familiar with fennel, we will be using the bulb, which is the bottom of the fennel plant. The green leafy part of the plant is commonly used as a herb. Fennel is a good source of fiber, folate, potassium and vitamin c. You may be surprised to find that your fennel has a black licorice smell when you start cutting it. Yum Yum! Not being fans of black licorice, we almost decided to leave it out, but found that it was quite tasty after it was roasted. If you are not feeling adventurous, you can leave it out of your salad.

Ingredients (4-6 servings)


▪   1 c. rinsed quinoa

▪   2 c. chicken stock

▪   1 tsp extra virgin olive oil

▪   4 cloves garlic, chopped

▪   1/2 tsp sea salt

Roasted Vegetables

▪   3 bell peppers, cubed (we used red, yellow and orange)

▪   2 zucchini, cubed

▪   2 summer squash, cubed

▪   1 red onion, cubed

▪   1 fennel bulb, cubed

▪   4 garlic cloves, whole

▪   1 Tbsp Herbs de Provence

▪   2 Tbsp extra virgin olive oil

▪   1/2 tsp smoked salt


▪   1/2 lemon, juiced

▪   fresh herbs (cilantro, parsley, oregano)


▪   Chopped chicken breasts, or shredded rotisserie chicken


Preheat the oven on roast to 450 degrees.

In a bowl, combine all the cubed veggies and toss with the Herbs de Provence, oil and salt. Place in a single layer on a lined baking sheet and bake for 30 minutes, flipping half way through.  Cooking time will vary depending on your oven and how big you chop your veggies. Keep an eye on them so they don’t burn. Veggies should be just starting to brown.

In a small saucepan, heat the oil over low heat and add the garlic, saute for 1 minute, then add the rinsed quinoa and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook for about 20 minutes. Turn off heat, let sit for 5 minutes and fluff with a fork.

In a serving bowl, combine cooked quinoa with roasted veggies (minus garlic cloves which can be tossed). If you decided to add chicken to your salad, you can toss that in now too. Add fresh herbs and lemon and mix well.

This salad tastes fabulous hot or cold and is great to eat as leftovers.

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