Quinoa, Black Bean and Squash Salad

quinoam black beansquash salad

Ingredients	Directions
1 c. quinoa, white or red 2 c water or vegetable stock 1 c cooked black beans 1 c roasted butternut squash 1 teaspoon cumin 1 tablespoon olive oil 2 Tbsp. green onion, thinly sliced 1 ¼ c cilantro chopped 1 lime zested and juiced Dash cayenne Salt to taste	Cook quinoa in the water or vegetable stock. Bring to a boil, then reduce heat and simmer for ten minutes. Turn off heat, cover, let stand about 10 more minutes until liquid is absorbed. Cube butternut squash into ½ inch pieces, brush lightly (or drizzle and toss) with olive oil and season with salt and pepper (to taste) Roast in 400-degree oven for about 15 minutes, you want firm not mushy squash. Mix and toss all ingredients together. Serve warm or cold.
Nutritional Information	Servings 6
Calories per serving Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Protein	180 5g 1g 0 314mg 29g 5g 7g