Quinoa Salad With Crispy Roast Butternut Squash and Hazelnuts
Try this Quinoa Salad With Crispy Roast Butternut Squash and Hazelnuts recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tbsp olive oil
- 1 1/2 cups vegetable broth
- 1/2 cup finely chopped parsley
- 2 cups butternut squash cut into 1/2 inch cubes
- i cup quinoa rinsed
- 1/2 cup finely chopped mint
- 1 cup raw hazelnuts
- zest from 1/2 lemon
- Carbohydrate 39.623 g
- Cholesterol 0 mg
- Fat 7.27600000289468 g
- Fiber 6.90799999713898 g
- Protein 3.736 g
- Saturated Fat 1.0316100003997 g
- Serving Size 1 1 recipe (672g)
- Sodium 853.165000000058 mg
- Sugar 32.715000002861 g
- Trans Fat 0.34332000007839 g
- Calories 216 calories
Preheat oven to 350F.Place pumpkin on roasting tray, toss with olive oil, roast 20 minutes or until brown and crispy. Allow to cool.Meanwhile, combine quinoa and broth in a saucepan and bring to a simmer. Reduce heat to low and cover. Cook for 20 - 25 minutes, until cooked through. Remove from heat and allow to sit covered for 5 more minutes.While quinoa cooks, toast hazelnuts in a pan until fragrant but not browned.Crush the hazelnuts until they are rough halves and quarters.Once quinoa and pumpkin is cooled, combine with other salad ingredients, adding mint and hazelnuts at the ends.Dress with lemon juice, olive oil, and salt to taste.
