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
Ingredients
2 servings
1 ½ cupsbutternut squash
diced
1 tspcumin
2 tspolive oil
divided
1red onion
small, chopped in quarter
1red capsicum
chopped
1broccolini
chopped
2 Tbspnutritional yeast
1 cupchickpeas
cooked
salt
pepper
1 cupquinoa
cooked
2 cupsbaby spinach
1 Tbspalmond
slivered
20gfeta
plant - based
fresh basil
Spicy Grapefruit Vinaigrette
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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