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Ingredients
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2 tablespoons extra-virgin olive oil, divided
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½ teaspoon ground cumin
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½ teaspoon dried oregano
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½ teaspoon chili powder
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½ teaspoon sea salt
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ground black pepper to taste
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½ butternut squash - peeled, seeded, and cubed
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1 zucchini, cubed
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2 cups water
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1 cup quinoa
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2 cups chopped lacinato kale
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2 cups chopped Italian parsley
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½ cup raisins
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½ cup chopped red onion
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¼ cup apple cider vinegar
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1 tablespoon honey
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
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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.
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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.
Nutrition Facts (per serving)
| 195 | Calories |
| 5g | Fat |
| 35g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 195 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 1g | 4% |
| Sodium 132mg | 6% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 4g | 15% |
| Total Sugars 11g | |
| Protein 5g | 10% |
| Vitamin C 46mg | 51% |
| Calcium 87mg | 7% |
| Iron 4mg | 24% |
| Potassium 607mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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