Ingredients
8
8 servings
- •2 tablespoons extra-virgin olive oil, divided
- •½ teaspoon ground cumin
- •½ teaspoon dried oregano
- •½ teaspoon chili powder
- •½ teaspoon sea salt
- •ground black pepper to taste
- •½ butternut squash - peeled, seeded, and cubed
- •1 zucchini, cubed
- •2 cups water
- •1 cup quinoa
- •2 cups chopped lacinato kale
- •2 cups chopped Italian parsley
- •½ cup raisins
- •½ cup chopped red onion
- •¼ cup apple cider vinegar
- •1 tablespoon honey
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Nutritional Facts
Per 8 servings
- Calories: 195
- Carbohydrate: 35g
- Fat: 5g
- Fiber: 4g
- Protein: 5g
- Sugar: 11g
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