Quinoa, Butternut Squash, and Kale Salad recipe
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Ingredients
- 2 tablespoons extra-virgin olive oil, divided ½ teaspoon ground cumin ½ teaspoon dried oregano ½ teaspoon chili powder ½ teaspoon sea salt ground black pepper to taste ½ butternut squash - peeled, seeded, and cubed 1 zucchini, cubed 2 cups water 1 cup quinoa 2 cups chopped lacinato kale 2 cups chopped Italian parsley ½ cup raisins ½ cup chopped red onion ¼ cup apple cider vinegar 1 tablespoon honey
Nutrition Info
- 194.8 caloriescarbohydrate: 34.9 gcholesterol: : -fat: 5.1 gfiber: 4.3 gprotein: 5 gsaturatedFat: 0.7 gservingSize: -sodium: 132.3 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Quinoa, Butternut Squash, and Kale Salad
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini, toss until coated. Place butternut squash and zucchini onto a baking sheet.
Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven, cool.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl, toss until salad is combined.