Gluten Free Quinoa, Roasted Vegetables & Goat Cheese Salad with Pan Roasted Chicken

We had a request yesterday to blog about a gluten free dinner.  This is one of our favorite and most flavorful gluten free recipes.


2C tri colored quinoa
4C homemade chicken stock
roasted vegetables of your choice
goats cheese
toasted pecans
a handful of thyme
zest & juice of one lemon
roasted chicken



I discovered Quinoa about ten years ago and have loved it ever since.  For this recipe I used tri colored quinoa which was cooked (1C dry-2C liquid ratio) in homemade chicken stock which we always keep in our freezer.  It adds a lot of flavor to the quinoa and as it is homemade it has no extra salt.





Earlier in the day I had roasted red peppers, zuchinni, a sweet onion and garlic.  I roasted these vegetables at 400 degrees for about 35 minutes.  When they were cool I peeled the peppers and chopped the vegetables.




I decided to add toasted pecans, which I had chopped, lemon zest, fresh thyme and goats cheese to this recipe.



Once the quinoa has cooked for about twenty minutes and the liquid has been soaked in, fluff it and add the roasted vegetables, goats cheese, lemon zest, pecans and thyme.



We also added pan roasted chicken to this dish which was cooked at the same time as the quinoa.  We flavored the chicken with lemon, thyme, salt and pepper.  When it was done we sliced it and added it to the top of our quinoa, roasted vegetable and goats cheese salad.




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