Wonderful blend of butternut squash, cranberry, cashew and quinoa! Can't get enough of it!
Preheat oven to 400 degrees. Mix squash with the tsp olive oil. Spread on cookie sheet and place in oven about 30 minutes
While squash is cooking, cook quinoa in the water. Bring to a boil and boil for 5 minutes. Decrease heat to a simmer and simmer 20 minutes or until water is completely absorbed. Remove from heat and fluff with a fork.
In large bowl combine the quinoa with the squash, cranberries and cashews.
In small bowl whisk together the dressing ingredients. Add to squash mixture and toss to coat.
Serving Size: 10 1-cup servings
If you use agave instead of the honey you will make this vegan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 219 | ||
Calories from Fat: 52 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.4mg | 0 % | |
Potassium 533.9mg | 14 % | |
Total Carbohydrate 37.3g | 11 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 32.9g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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