For a great meal on the go, add a can of your favorite beans to this salad, wrap it in a whole grain or gluten-free wrap and enjoy.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
In a large mixing bowl, stir together squash, sweet potato, onion granules, salt and pepper until evenly coated.
Place on a rimmed baking sheet lined with parchment paper and roast until squash and potatoes are fork-tender, about 40 minutes.
Meanwhile, in a small saucepot bring quinoa and broth to a boil.
Reduce heat to low, cover and cook until all the liquid is absorbed, about 15 minutes.
Remove from heat and let stand 5 minutes.
In a large bowl, toss together roasted vegetables, quinoa, almonds, parsley and lemon juice.
Serve warm or at room temperature.
Nutritional Info
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.