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24Ingredients
50Minutes
340Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup quinoa (cooked to package directions)
- 1/2 butternut squash (peeled and cubed)
- 2 beets (peeled and cubed, 1 1/2 cups)
- 2 cups cucumber (chopped)
- 2 cups cherry tomatoes (halved)
- 1/2 cup cilantro (chopped)
- 1/2 cup Italian parsley (chopped)
- 1 can chickpeas
- 2 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 2 tsp. cumin
- 1 tsp. canela
- 1 tsp. sweet paprika
- 3/4 tsp. sea salt (less if chickpeas are salted)
- 1/2 tsp. ginger
- 1/2 tsp. turmeric
- 1/8 tsp. cayenne
- 3 Tbsp. olive oil
- 3 Tbsp. lemon juice
- 3 Tbsp. white wine vinegar
- 1 Tbsp. honey (or date syrup for vegan option)
- 1 tsp. Dijon mustard
- sea salt
- black pepper
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium680mg28% |
Potassium800mg23% |
Protein10g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber9g36% |
Sugars8g |
Vitamin A110% |
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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Reviews(1)
Liz N 4 years ago
Amazing salad! I substituted kale for the cucumber, as I like the combo of kale with the other vegetables and it stands up better against warm roasted veg. Also used farro in place of quinoa. The flavour of the chickpeas is very complimentary to the dressing. Will definitely make again.