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HERBY SQUASH & MILLET SALAD - Avant-Garde Vegan

By Shelley Williams

HERBY SQUASH & MILLET SALAD - Avant-Garde Vegan

Cook:1h

Updated at: Thu, 17 Aug 2023 00:18:09 GMT

Nutrition balance score

Great

Glycemic Index

57

Moderate

Glycemic Load

41

High

Nutrition per serving

Calories460.1 kcal (23%)

Total Fat13.6 g (19%)

Carbs71.8 g (28%)

Sugars9.3 g (10%)

Protein15.1 g (30%)

Sodium324 mg (16%)

Fiber12.6 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

peeled & cut into wedges

Uncooked, or Cous Cous, Quinoa or Bulgar Wheat

1250mlLow Sodium Vegetable Stock

lightly steamed

4 TbsFresh Soft Herbs

chopped fine, I used dill, basil & parsley

4 TbsPumpkin Seeds

2 Tbsextra virgin olive oil

2 Tbsbalsamic vinegar

Instructions

View on avantgardevegan.com

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Notes

2 liked

0 disliked

Delicious

Fresh

Easy

Go-to

Moist

Shelley Williams· 2 years ago

Makes leftovers

Would revisit this with some alterations: first would roast the squash and onion. Second, the millet is a little too much would reduce it and increase the amount of veg proportionally. Use the instructions for cooking the millet on the package not recipe!

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