Roasted Butternut Squash & Pear Quinoa Salad
This roasted vegetable and fruit salad gets infused with flavor from quinoa that's cooked with fresh ginger, garlic and a hit of turmeric. Serve it alongside a roast chicken, then mix the leftovers together for lunch. Your future self will thank you.
Source: EatingWell Magazine, March 2019
Gallery
Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.
Nutrition Facts
Serving Size:
1 cup Per Serving:
210 calories; protein 3.1g; carbohydrates 21.7g; dietary fiber 4.2g; sugars 5.2g; fat 12.7g; saturated fat 1.8g; vitamin a iu 7050.6IU; vitamin c 14.6mg; folate 41.9mcg; calcium 64mg; iron 1.4mg; magnesium 49.5mg; potassium 313.1mg; sodium 309.2mg.
Exchanges:
2 1/2 fat, 1 starch, 1/2 fruit