- prep: 10 min
- cook: 45 min
- total: 55 min
Summary
Add an interesting twist on your typical southwest quinoa salad by adding some roasted butternut squash. Queso fresco would be a delicious addition if you don't want to keep the recipe vegan.
Ingredients
- 1 medium butternut squash, cubed
- 1 tablespoon olive oil
- Dash of Salt and Pepper
- 1 cup rinsed quinoa
- 2 cups vegetable broth or water
- 2 cups (~one 15 oz can) cooked black or kidney beans
- 4 tablespoons red wine vinegar
- Juice of 2 limes
- Handful of chopped cilantro
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 avocados, chopped
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 775 % Daily Value *
- Total Fat: 16 g 23.98%
- Saturated Fat: 2 g 11.18%
- Trans Fat: 0 g %
- Cholesterol: 39 mg 13%
- Sodium: 1991 mg 82.98%
- Calcium: 203 mg 20.3%
- Potassium: 396 mg 11.3%
- Magnesium: 0 mg 0%
- Iron: 9 mg 47.97%
- Zinc: 0 mg 0%
- Total Carbohydrate: 118 g %
- Dietary Fiber: 17 g 66.8%
- Sugar: 14 g
- Protein: 38 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 30.38%
- Vitamin C 34.98%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch7
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total5 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total4 oz-eq