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Sarah Cobacho
By Sarah Cobacho

PUMPKIN, QUINOA, BROCCOLINI SALAD WITH SPICY GRAPEFRUIT VINAIGRETTE

5 steps
Prep:15minCook:30min
This Pumpkin, Quinoa & Broccolini Salad is absolutely delicious and so nourishing. The oven does most of the work here, and our spicy grapefruit vinaigrette beautifully compliments the flavors of the roasted vegetables. With 21g of fiber and 13 unique plants, it’s a great one to promote gut health, and it’s also packed with good-for-your-skin ingredients, such as protein (20g), vitamins C, A, E, and zinc. This is definitely one you’ll want to save and add to your meal plan!
Updated at: Thu, 17 Aug 2023 09:01:18 GMT

Nutrition balance score

Great
Glycemic Index
46
Low
Glycemic Load
34
High

Nutrition per serving

Calories531.7 kcal (27%)
Total Fat18.4 g (26%)
Carbs74.5 g (29%)
Sugars19.2 g (21%)
Protein21.9 g (44%)
Sodium598.8 mg (30%)
Fiber16.3 g (58%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 200C.
Step 2
Combine the butternut squash, 1/2 tsp olive oil, and 1 tsp cumin. To the baking tray, add the capsicum and red onion, and drizzle with 1/2 tsp olive oil. Bake for 30 minutes.
Step 3
Combine the chickpeas, nutritional yeast, and 1/2 tsp olive oil. Add the broccolini to the baking tray. Drizzle with 1/2 tsp olive oil. Bake for 20 minutes.
Step 4
Whisk or blend the dressing ingredients.
Step 5
In a large bowl, combine the roasted vegetables, baby spinach, quinoa, almonds, feta, basil, and dressing. Adjust salt & pepper to taste, and enjoy!
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