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Recipes We Love

Butternut Squash and Quinoa Mason Jar Salad

5/31/2021

 
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Adapted from Green Evi - A healthy, light, and flavourful butternut squash and quinoa mason jar salad with arugula and pine nuts.  It’s filling and satisfying and just a little vegan salad heaven.

INGREDIENTS:
  • 1/2 small butternut squash
  • 2/3 cup of cooked quinoa (or about 1/4 cup of dry quinoa)
  • 6–8 cherry tomatoes, halved
  • 2 cups of arugula
  • 1 purple onion, thinly sliced
  • handful of pine nuts
  • 1 tbsp tahini
  • 2 tbsp olive oil
  • 2 limes, juice
  • 1 tsp garlic powder
  • salt, pepper
​
​INSTRUCTIONS:
  1. Peel butternut squash and cut into bite-sized pieces. Arrange on a baking sheet in a single layer, season with garlic powder, salt and pepper. Bake for 20-25 minutes at 200°C/400°F, until squash is tender and lightly browned. Let them cool a bit.
  2. Meanwhile mix together tahini, olive oil, lime juice and pepper for the dressing.
  3. Assemble salads in 2 mason jars. Add dressing first, then butternut squash cubes, quinoa, tomatoes, onions, pine nuts and arugula on top. Enjoy!

Check out Green Evi for more recipes

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  • Home
  • Plans
  • Programs
    • Diabetes Reversal
    • Hip and Knee Osteoarthritis
    • RCMP Weight Management
  • Resources
    • Better Blog
    • Health Tips
    • Recipes We Love
    • Member Portal
  • About Us
    • About Us
    • For Physicians
    • FAQ