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Description
Mediterranean Quinoa Salad, a combination of warm weather and cold weather veggies to help add more veggies to your diet this winter. Warm quinoa, butternut squash, eggplant, and more tossed with lemon tahini dressing. Totally yum!
Ingredients
US|METRIC
4 SERVINGS
- 1/2 butternut squash (seeded and cubed)
- 1/2 eggplant (diced)
- 1 Tbsp. olive oil
- salt
- 1/2 cup quinoa (rinsed)
- 1 cup water
- 3 cups lettuce
- 1/2 cucumber (diced)
- 1/4 cup olives (pitted)
- 1/2 bell pepper (diced)
- 2 Tbsp. olive oil
- 1 Tbsp. tahini
- salt
- 2 tsp. lemon juice
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Directions
- Preheat oven to 350F and prepare 2 cookie sheets to roast the squash and eggplant.
- Drizzle olive oil onto squash and eggplant and sprinkle with salt and pepper.
- Roast squash for 40-45 minutes, add eggplant with 20 minutes to go.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium490mg20% |
Potassium750mg21% |
Protein7g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber8g32% |
Sugars4g |
Vitamin A200% |
Vitamin C60% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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