Indian Spiced Butternut Squash Tri-Colored Quinoa Salad
yield: 4
total time: 55 minutes
Ingredients
- 2 1/2 cups quinoa tri-colored, cooked and cooled
- 3 cups butternut squash cubed
- 2 teaspoons olive oil
- 1 teaspoon mustard seed black
- 1/2 teaspoon red pepper flakes – adjust according to your heat tolerance
- 1 teaspoon Madras curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 2 teaspoons honey
- 1/2 cup chopped fresh cilantro
- 1/4 cup unsalted roasted cashews chopped
Nutrition
- Calories : 520 calories
- Carbohydrate : 87 grams
- Fat : 13 grams
- Fiber : 10 grams
- Protein : 18 grams
- SaturatedFat : 2 grams
- Sodium : 15 milligrams
- Sugar : 6 grams
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