Butternut squash quinoa salad
405 cals, 11p, 35c, 22f (per meal)
2 tbsp (30mL)
1 1/2 cup, cubes (210g)
1/2 cup (85g)
2 tbsp (15g)
2 tbsp (19g)
1
Preheat oven to 400°F (200°C).
2
Toss butternut squash cubes with just half the oil and salt/pepper to taste. Arrange on a baking sheet and cook for 25-30 minutes until tender.
3
Meanwhile, cook quinoa according to package.
4
Transfer quinoa to bowl and top with butternut squash, pumpkin seeds, and feta. Drizzle with remaining olive oil and serve.