The Best Fall Quinoa Salad
with roasted butternut squash, Brussel sprouts and a garlic maple sauce
Informations supplémentaires
30 min.
|
591 kcal
|
easy
|
|
Printable version
1. Cook the squash
Preheat the oven to 425°F. Peel and cut the squash into small cubes. Trim the end then cut the Brussels sprouts in 2. Place both vegetables on a baking sheet lined with baking paper. Add the spices, a drizzle of oil, salt and pepper. Mix and bake in the oven for 18-22 minutes.
2. Cook the quinoa
Bring a pot of water to a boil. Add the quinoa and cook for 12-15 minutes until tender. Drain. Toss with a drizzle of oil, salt and pepper.
3. Setup
Thinly slice the shallot. Grate the garlic. Coarsely crush the pecans.
4. Make the sauce
Put the garlic, maple syrup, mustard, a pinch of salt and 1/4 2P | 1/3 3P of oil in a bowl and whisk.
5. Make the salad
Mix the quinoa with the cooked vegetables, shallot, pecans and the sauce. It's possible to keep the shallot on the side and let everyone help themselves.
6. Plate your dish
Serve the salad and garnish with the crumbled feta. Bon appétit!
180gWhite Quinoa
0.5unitButternut Squash
200gBrussels Sprouts
0.5unitShallot
1unitGarlic Clove(s)
20mlMaple Syrup
15mlDijon Mustard
30gPecan(s)
50gFeta Cheese
9gSpice Mix (brown sugar,onion powder,paprika)
What you need
sheet pan, bowls, whisk
591 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
52g
17%
fat
39g
60%
cholesterol
22mg
7%
fiber
9g
36%
protein
13g
saturated
8g
40%
sodium
368mg
15%
sugar
19g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg