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Indian Spiced Butternut Squash Tri-Colored Quinoa Salad

yield: 4 total time: 55 minutes
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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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