INGREDIENTS
1 cup
broccoli florets
1 cup
cubed butternut squash
1/2 cup
carrots, (cut into 1/2-inch rounds)
1 cup
large zucchini, (diced (about 1))
3 tbsp
olive oil
1 tsp
kosher salt
1/2 tsp
coarse ground black pepper
3/4 tsp
garlic powder
2 cups
chicken stock
1 cup
uncooked tricolor quinoa, (rinsed)
1 cup
large chicken breast, (about 1 diced)
1/3 cup
olive oil
4 tbsp
red wine vinegar
1 tsp
oregano
1 tsp
kosher salt
1/2 tsp
coarse ground black pepper