From Budget Bytes
Chipotle Butternut Squash and Quinoa Salad
- Time
- 40 min
- Makes
- 4
- Ingredients
- 15
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Ingredients
- 1 cup quinoa
- 2 lbs. butternut squash (about 4 cups diced)
- 2 Tbsp cooking oil
- 1 pinch salt
- 1 cup frozen corn
- 1 15oz. can black beans
- 1 cup chopped parsley
- 1/2 cup chopped cilantro
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp chipotle powder*
- 3/4 tsp salt
Nutrition · per serving
1.25 cups per serving
- Calories
- 540.75 kcal
- Fat
- 23.25 g
- Fiber
- 17.1 g
- Sodium
- 1109.98 mg
- Protein
- 16.23 g
- Carbohydrate
- 75.63 g
As published by Budget Bytes.
The method
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