Filled with autumnal vegetables, this quinoa salad offers a healthy dose of fiber and protein.
Prep time
30 minutes
Cook Time
60 minutes
Total Time
90 minutes
Yield
Serves 4
Ingredients
1½ cups chopped butternut or kabocha squash, cut into ½-inch pieces
1½ cups chopped carrot, cut into ½-inch pieces
1½ cups chopped sweet potato, cut into ½-inch pieces
3 tablespoons plus 1 teaspoon olive oil
2 teaspoons fresh thyme leaves
Salt
2 medium shallots, peeled, halved, and sliced
2 tablespoons lemon juice
Pepper
½ cup toasted, hulled pumpkin seeds
2 cups cooked quinoa
Instructions
- Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Toss squash, carrot, and sweet potato with 1 teaspoon olive oil, thyme, and a generous pinch of salt. Spread in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn the vegetables and add shallots to the sheet. Bake for an additional 15 minutes.
- While vegetables are cooking, whisk together remaining 3 tablespoons olive oil, lemon juice, and salt and pepper to taste in a large bowl. Stir in pumpkin seeds and cooked quinoa.
- When vegetables are tender, let cool slightly, then add to quinoa mixture and stir to combine.
Nutritional Information
Calories
350 calories
Carbohydrates
48g
Fat
15g
Fiber
8g
Protein
8g
Saturated Fat
2g
Sodium
70mg
Sugar
7g
