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Quinoa, Butternut Squash, and Kale Salad


"This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy."
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1 h servings 195 cals
Original recipe yields 8 servings

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
  4. 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.
  5. 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.

Nutrition Facts

Per Serving: 195 calories; 5.1 g fat; 34.9 g carbohydrates; 5 g protein; 0 mg cholesterol; 132 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Followed recipe except used dried cranberries. It was great!