Quinoa and Roasted Vegetable Salad with Pan Seared Chicken + a Review of Relished
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 2 green onions
  • 8 Brussels Sprouts
  • 3 T. parsley, minced
  • 2 chicken breasts
  • 1 t. black pepper
  • 1 t. salt
  • 2 T. olive oil
  • 1½ c. quinoa
  1. Preheat the oven to 375 degrees.
  2. Slice the Brussels Sprouts in half. Chop the peppers into 1 inch pieces. Slice the green onions into thin bias cut pieces. Roughly chop the parsley.
  3. Place the Brussels Sprouts, red peppers, and yellow peppers on a baking sheet. Toss with 1 tablespoon of olive oil. Cook for 10 minutes.
  4. Bring 2 cups of water to a boil in a small saucepan. Add the quinoa. Reduce heat to medium low and cover. Cook for 15-20 minutes or until all the water is absorbed.
  5. Heat 1 tablespoon of olive oil in a saute pan. Sprinkle the chicken with salt and pepper then add to the pan. Saute the chicken for 6 minutes per side or until golden brown. Slice the chicken into 1 inch slices.
  6. Mix together the cooked quinoa and the roasted vegetables. Add salt and pepper to taste.
  7. Place the salad in the middle of a plate, piling it high. Sprinkle with green onions and parsley. Place the sliced chicken on the side of the plate. Enjoy!
Source: Relished
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/quinoa-roasted-vegetable-salad-pan-seared-chicken-review-relished/