Quinoa With Arugula, Butternut Squash and Citrus Vinaigrette (Pareve, Passover)

The Spruce
13Ingredients
310Calories
55Minutes

Ingredients

  • 2 tablespoons olive oil (extra virgin)
  • 1 1/2 pounds butternut squash (peeled, seeded, and cut into 1/2" cubes, about 3-1/2 cups)
  • 1 cup quinoa (rinsed)
  • 2 cups water (or vegetable stock)
  • 2 cups baby arugula (rinsed and spun dry)
  • 1/4 cup pomegranate seeds
  • 1 lime juiced
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil (extra virgin)
  • 1 tablespoon honey
  • 1 clove garlic (peeled, smashed, and finely chopped)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt (kosher or sea salt)
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NutritionView more

310Calories
Sodium10%DV250mg
Fat20%DV13g
Protein14%DV7g
Carbs15%DV45g
Fiber24%DV6g

PER SERVING *

Calories310Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium250mg10%
Potassium760mg22%
Protein7g14%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate45g15%
Dietary Fiber6g24%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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