Roasted Vegetable Quinoa


1 cup Quinoa

1 1/2 cup Chicken stock

1 Tbl. Suave Agave seasoning

1 ea. zucchini, small dice

1 ea. medium tomato, chopped

5 ea. button mushroom, sliced thin

1/2 ea. onion, chopped

4 stalks Asparagus, sliced thin

2 Tbl. Olive oil


  • 1

    Place quinoa, chicken stock, and seasoning in a medium saucepan and
    bring to a boil. Cover and reduce heat to a simmer for about twenty minutes.
    Remove from heat and rest.

  • 2

    Meanwhile, toss vegetables with olive oil, then place on a baking sheet and broil on low in the oven until the veggies are browned.

  • 3

    Remove lid from quinoa and stir in roasted vegetables until the mixture is combined, Serve.

  • ← Older Post Newer Post →