Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
8
Yield:
8 servings
Ingredients
Directions
Preheat oven to 375 degrees F (190 degrees C).
Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.
Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.
Nutrition Facts (per serving)
| 195 | Calories |
| 5g | Fat |
| 35g | Carbs |
| 5g | Protein |
