Mushrooms, carrots and onions are roasted with garlic and fennel seeds in this roast chicken and quinoa salad. Preparing the quinoa with a little less water than is typical makes it cook more quickly and keeps it fluffier‚ perfect for soaking up the sherry-vinegar dressing in this salad. Serve with garlic-rubbed toast.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
about 2 1/4 cups
516 calories; protein 33.6g; carbohydrates 43g; dietary fiber 9.7g; sugars 7.8g; fat 23.6g; saturated fat 3.6g; cholesterol 62.7mg; vitamin a iu 12383.4IU; vitamin c 14.6mg; folate 252.1mcg; calcium 137.9mg; iron 4.5mg; magnesium 144.3mg; potassium 1242mg; sodium 711.2mg; thiamin 0.4mg.