1 cup quinoa 2 cups gf chicken broth Salt to taste 2 Tablespoons olive oil 1/2 red pepper, cut into strips and then the strips cut in half 2 roasted garlic cloves 1/2 zucchini, cut into strips and then strips cut into thirds 1/2 onion, sliced 4-5 slices pancetta, chopped Salt and pepper to taste
Place quinoa and broth in a saucepan and bring to a boil. If you are using homemade chicken broth, add salt. Reduce heat to a simmer, cover and cook for 15 minutes. If there is broth left in the pan, pour the quinoa into a strainer and drain of liquid.
Heat oil in a large skillet over medium-high heat and add all vegetables and pancetta. Saute and toss for about 5-7 minutes until vegetables are soft but not burned. Season to taste with salt and pepper. If vegetables begin to cook too quickly, turn heat down.
Place quinoa in a large bowl and add the vegetable mixture. Toss well.
To serve, butter a ramekin and spoon the quinoa mixture into the ramekin pressing with the back of a spoon until the ramekin is full. Turn ramekin upside down onto each dinner plate and slowly remove the ramekin. Repeat for all servings.