Preheat the oven to 450 degrees, or fire up the grill. In a bowl, combine all the cubed veggies and toss with the oregano (optional), oil and salt. Place in a single layer on a lined baking sheet and bake for 30 minutes, flipping half way through. (Or grill the veggies to your liking) In a small saucepan, heat the oil over low heat and add the garlic, sauté 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. Add dressing, toss and enjoy hot, room temperature or cold!
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|Serving Size: 1 Serving (526g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 213 (42%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 7.2mg||2 %|
|Sodium 386.2mg||13 %|
|Potassium 1148mg||30 %|
|Total Carbohydrate 59.6g||18 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 50.6g|
|Protein 16.7g||24 %|
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Calories per serving: 508
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