Protein Filled Quinoa and Winter Squash Salad
This recipe is the perfect side dish to utilize the vegetables that are in-season during the fall and winter months. Combining that with protein-filled quinoa makes a healthy and comforting dish that can be used as a light lunch or on the side of lean protein.
Servings 20
Calories 95kcal
Ingredients
- 4 yellow onions, diced
- 8 celery stalks, diced
- 8 carrots, diced
- 4 cups diced squash, butternut or any other fall or winter squash
- 2 Tablespoon olive oil
- 2 Tablespoon brown rice syrup
- dash of freshly ground sea salt
- zest and juice from 1 lemon
- 4 cups filtered water
- 2 cup quinoa
- 8 sprigs of parsley, finely minced
Instructions
- Preheat oven to 400 degrees F.
- Place the onions, celery, carrots and squash in a large bowl. Mix in the oil and syrup, and then sprinkle with salt and lemon zest. Mix until well combined and then place on a shallow baking dish.
- Cover the dish and bake for 40 minutes. After 40 minutes remove the cover and cook for another 15 minutes.
- While the vegetables are in the oven, put the quinoa and water in a saucepan, cover and bring to a boil over medium heat. Cook for about 25 minutes over low heat, until the water is absorbed.
- Combine the vegetables and cooked quinoa together with the lemon juice and parsley. Serve warm or chilled.
- Nutritional Analysis: One serving equals: 95 calories, 1g fat, 19g carbohydrate, 2.5g fiber, and 4g protein.
Nutrition
Calories: 95kcal
