1/2 180-g pkg
blend of grain and quinoa, (1/2 cup)
prepared butternut squash, cut into 1-in. cubes (3 cups)
small red onion, coarsely chopped
olive oil, divided
lemon juice, divided
broccoli florets, chopped
canned pinto or romano beans, drained and rinsed
roasted pumpkin seeds
crumbled sodium-reduced feta
- COOK quinoa following package directions.
- PREHEAT oven to 450F. Toss squash, onion, 1 tbsp of the oil, 1/2 tsp of the salt and pepper on a baking sheet. Roast, stirring halfway through, until fork-tender, 15 to 20 min. Drizzle with 1 tbsp of the lemon juice.
- COMBINE quinoa, squash mixture, broccoli, beans, cherries, pumpkin seeds, remaining 2 tbsp lemon juice, remaining 1 tbsp oil and remaining 1/4 tsp salt in a large bowl. Top with feta before serving.
Protein 16 g
Carbohydrates 56 g
Fat 17 g
Fibre 7 g
Sodium 769 mg
Excellent source of vitamin A