Quinoa & Roasted Root Veg Salad
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By Stacey McIntyre
Quinoa & Roasted Root Veg Salad
3 steps
Prep:10minCook:10min
Updated at: Sun, 01 Jun 2025 13:50:32 GMT
Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories378.7 kcal (19%)
Total Fat13.9 g (20%)
Carbs52 g (20%)
Sugars9.3 g (10%)
Protein14.3 g (29%)
Sodium459.6 mg (23%)
Fiber9.1 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat oven to 375 degrees. Wrap beets in foil and place on baking sheet. Bake for 1 hour or until tender. Set aside until cool enough to handle.
Step 2
Place squash in small, parchment baking dish, spray with oil. Add to oven with beets after about 40 minutes. Cook for 20 minutes or until tender.
Step 3
Cook quinoa and water for 12 to 15 minutes or until water is absorbed. Transfer to large bowl.
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