Quinoa Salad With Roasted Vegetables

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Deliciously Organic
Nutrition per serving    (USDA % daily values)
CAL
232
FAT
16%
CHOL
2%
SOD
28%

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Ingredients for 8 servings

4 cups chicken stock

2 cups quinoa

1 medium zucchini, cut into 1/4-inch thick slices

2 medium carrots, cut into 1/4-inch thick slices

1 medium red onion, cut into 1/4-inch thick slices

1 red bell pepper, cut into 1/4-inch thick slices

3 tablespoons coconut oil

Sea salt and freshly ground black pepper

1 tablespoon tomato paste

1/4 cup fresh lemon juice

3/4 teaspoon coarse sea salt

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