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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Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

194.79 calories; 5 g protein; 34.91 g carbohydrates; 5.05 g fat; 0 mg cholesterol; 132.31 mg sodium.Full Nutrition


Reviews (2)

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Most helpful positive review

03/09/2017
Followed recipe except used dried cranberries. It was great!
(1)

Most helpful critical review

03/09/2017
Followed recipe except used dried cranberries. It was great!
(1)
2 Ratings
  • 5 Rating Star 2
03/09/2017
Followed recipe except used dried cranberries. It was great!
(1)
10/06/2018
A tasty and healthy lunch option - I loved it! Next time I might increase the olive oil/apple cider vinegar/honey mix at the end to give a bit more moisture (I like stuff saucy!) But it was a hit and I ll definitely make it again.