Quinoa with butternut squash, red bell peppers and figs! A simple, colorful, autumn dish. Serve warm or at room temperature. (A great side for Thanksgiving!)
By Erin Gleeson for The Forest Feast
Roast the pepper and squash for 20 mins at 425 degrees. Cook Quinoa in the water. Toss the Quinoa and roasted vegetables with the rest of the ingredients.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 323 | ||
Calories from Fat: 80 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 157.7mg | 5 % | |
Potassium 940mg | 25 % | |
Total Carbohydrate 51.7g | 15 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 44.5g | ||
Protein 12.5g | 18 % | |
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: 323
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