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The Best Fall Quinoa Salad

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The Best Fall Quinoa Salad

with roasted butternut squash, Brussel sprouts and a garlic maple sauce

Informations supplémentaires
30 min. | 591 kcal | easy | Family, Vegetarian | 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. Setup Thinly slice the shallot. Grate the garlic. Coarsely crush the pecans.
3. 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.
4. Make the salad Mix the quinoa with the cooked vegetables, shallot, pecans and the sauce. It's possible the keep the shallot on the side and let everyone help themselves.
5. Plate your dish Serve the salad and garnish with the crumbled feta. Bon appétit!
2unitCooked quinoa
300gButternut Squash(es)
8unitBrussels Sprouts
0.5unitShallot
1unitGarlic Clove(s)
1unitMaple Syrup
15mlDijon Mustard
30gPecan(s)
50gFeta Cheese
15mlSpice 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