Quinoa with Roasted Vegetables & Chicken

Quinoa with Roasted Vegetables

The Challenge:

To devise recipe plans for 3 consecutive, healthy meals (each serving 4), under $30.00 total cost, spending less than 30 minutes active prep time per recipe to make each meal.

Day 2: Today I’m using yesterday’s Roast Chicken and Roasted Vegetable leftovers to make a delicious quinoa dish, which can be served room temperature or warm.

Quinoa (keen-wah)was called the ‘mother grain” by the Inca people and was the high-energy staple of their diets. Whole-grain quinoa contains more protein than any grain and has a texture similar to couscous when cooked. In fact, my family prefers the “poppy” texture of quinoa to couscous.

Quinoa paired with Autumn roasted vegetables and lean chicken, is a nutritious and delicious family meal. Substitute lemon juice for the apple cider vinegar if you’d prefer a more mellow flavor. Tomorrow I will be making a soup using these leftovers.

Recipe: Quinoa with Roasted Vegetables


    • 1 cup quinoa
    • 2 cups strained chicken stock*
    • 3 tablespoons olive oil
    • 3 tablespoons apple cider vinegar or freshly squeezed lemon juice
    • 2 cups leftover roasted vegetables (see yesterday’s dinnerFeed for recipe
    • 3 cups leftover rotisserie chicken meat, chopped
    • 2 tablespoons chopped chives

*Remove last night’s stock from the fridge. Skim fat and strain liquid from bones. You should have about 5 cups of stock: 2 for tonight and 3 for tomorrow night’s soup.


  1. Prepare quinoa according to package directions, cooking quinoa in chicken stock.
  2. Whisk olive oil and apple cider vinegar or lemon juice together. Season to taste with kosher salt and freshly ground pepper.
  3. Gently toss cooked quinoa, roasted vegetables, chicken and chives together. Serve at room temperature or reheated.

Copyright © Peggy Lampman’s dinnerFeed.

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