QUINOA - Roasted Butternut Squash, Quinoa and Wheat Berry Salad

By Unblond1

Ingredients

• 1 ounce Dried Cranberries
• 1 cup spinach arugula blend
• 1 tablespoon Fresh Lemon Juice
• 1 teaspoon Raw Honey
• 1 tablespoon Olive Oil
• Salt and freshly ground pepper
• fresh herbs of choice - parsley, mint, etc.
• 6 oz. packaged Butternut Squash, cut into a medium dice
• 1/4 large Sweet Onion, thinly sliced
• 1 tablespoon Olive Oil
• dash of chipotle or other chile powder, to taste
• Kosher Salt
• 1 1/2 cups COOKED Red Quinoa, (from 98 grams raw)
• 1/4 cup RAW Wheat Berries, cooked

Details

Servings 4

Preparation

Step 1

Cook the quinoa and the wheat berries separately in the rice cooker, keeping warm if planning on serving the salad warm. Alternately, allow to come to room temperature before serving.

Place the lemon juice, honey, olive oil, and pinch of salt in a small bowl and whisk until combined. Set aside.

Preheat the oven to 425 degrees. Line a baking pan with tin foil or parchment.
Toss the diced butternut squash with remaining tablespoon of olive oil and salt and chili powder to taste. Spread the squash out evenly on the baking sheet and roast for 15-20 minutes, or until squash is tender and turning golden brown on top. Remove from oven.

Add the squash, onions, quinoa, wheat berries, spinach and cranberries to the bowl with the dressing; toss until well coated.

Nutrition Facts


4 Servings

Amount Per Serving
Calories 240.6
Total Fat 8.6 g
Saturated Fat 1.2 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 5.0 mg
Potassium 155.6 mg
Total Carbohydrate 36.6 g
Dietary Fiber 5.0 g
Sugars 6.7 g
Protein 5.4 g