Roasted Acorn Squash Quinoa Salad

November 18, 2015

This healthy quinoa salad is mixed with maple roasted acorn squash, cranberries and oranges for a fall meal that is gluten free and vegan friendly.

1/2 Cup + 1 Tbsp Orange juice, divided
1/2 Cup Water
1/2 Cup Uncooked Better Body Foods Tri-Colored quinoa
1 Small acorn squash, seeds removed and sliced into 1/2 inch thick strips(about 1 3/4 lbs)
2 tsps Olive oil, divided
2 Tbsp Maple Syrup, divided
1 1/2 tsp Cinnamon, divided
1 tsp Salt + additional for sprinkling
Pepper
1 Cup Fresh Cranberries (or thawed frozen ones)
8 Cups Spinach, packed
1/2 Cup Cilantro, roughly chopped
3 Mandarin oranges, zest included
3 Tbsp Tahini + additional for drizzling, optional
3/4 tsp Fresh ginger, grated

1. Pre-heat your oven to 400 degrees and spray a cookie sheet and a small baking dish with cooking spray. 2. In a large pot, combine 1/2 cup of the orange juice, reserving the additional tsp for later use,...
See the full directions on my site

Nutritions

Calories
224

Sodium
58mg
2% DV

Fat
6g
10% DV

Protein
5g
11% DV

Carbs
37g
12% DV

Fiber
6g
26% DV