A Healthy, Fruity and Protein-Packed Salad
Ingredients
- 1 pound butternut squash, peeled, seeded and cubed
- 4 tablespoons olive oil, divided
- 1 cup raw quinoa, rinsed well
- 2 cups water
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 Green onions, thinly sliced
- 1 1/2 cups Chilean blueberries
- 3 cups baby arugula
- Preheat oven to 450°F. In large bowl, toss squash with 1 tablespoon of oil. Spread on rimmed baking sheet; bake until tender, about 22 minutes; let cool.
- Meanwhile, in medium saucepan, bring quinoa and water to a boil; simmer for 15-20 minutes. Remove from heat and cover; let stand 5 minutes. Fluff with fork; cool.
- In small bowl, whisk together remaining olive oil, lemon juice, salt and pepper; set aside.
- In large bowl combine squash, green onions, blueberries, arugula and quinoa. Drizzle with dressing; toss to combine.
Serves
6 servings
Notes, Tips & Suggestions
Quinoa should be easy to find at your local supermarket but if not, couscous makes a perfect substitute.
Compliments Of:Chilean Fresh Fruit Association
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