INGREDIENTS
2
Carrots, cut into 1/4-inch thick slices, medium
1
Red bell pepper, cut into 1/4-inch thick slices
1
Red onion, cut into 1/4-inch thick slices, medium
1
Zucchini, cut into 1/4-inch thick slices, medium
4 cups
Chicken stock
1 tbsp
Tomato paste
1/4 cup
Lemon juice, fresh
2 cups
Quinoa
3/4 tsp
Sea salt, coarse
1
Sea salt and freshly ground black pepper
3 tbsp
Coconut oil