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Feta and Quinoa Squash Salad

Feta and Quinoa Squash Salad

Name: Feta and Quinoa Squash Salad
Total time: 1 h 50 min
Yield: 2 Servings
Ingredients: quinoa: 7; butternut squash: 3; dried cranberry: 0.5; pecan nut: 0.5; olive oil: 1; salt; pepper; celery stick: 1; celery leaves: 0.5; fresh parsley: 1; feta: 3; balsamic glaze

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Breakfast & Brunch
Healthy
Hard
110 minutes
Serves 2
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Ingredients

	7 quinoa quinoas 0 7 ounces of cooked quinoa
	3 ounce butternut squash ounces butternut squashes 0 3 ounces of cooked butternut squash , chopped
	0.5 ounce dried cranberry ounces dried cranberries 1 ½ cup dried cranberry
	0.5 cup pecan nut cups pecan nuts 1 ½ cup pecan nut
	1 cup olive oil cups olive oils 1 1 tablespoon olive oil
	tablespoon salt tablespoons salts 0 salt
	pepper peppers 0 pepper
	1 celery stick celery sticks 0 1 celery stick , chopped
	0.5 celery leaves celery leaveses 1 ½ cup celery leaves
	1 cup fresh parsley cups fresh parsley 1 1 tablespoon fresh parsley , chopped
	3 tablespoon feta tablespoons fetas 0 3 ounces of feta
	ounce balsamic glaze ounces balsamic glazes 1 balsamic glaze for serving

Nutritional Information

658 kcal

Calories

17 g

Protein

42 g

Fat

59 g

Carbohydrates

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Nothing easier than making a salad, right? Right, but as long as you have all the ingredients ready for the tossing. So why don't we cook some quinoa first and then some butternut squash? From there it's all about mixing all the ingredients together. So little fuss for so much delight!

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Ingredients

Steps

1 Done	Cooking the quinoa: Rinse the quinoa under cold running water, using a strainer. Add it to a pan together with salted water and bring it to a boil over medium heat. Reduce heat and simmer for 15-20 minutes or until the liquid is absorbed.
2 Done	Baking the squash: Preheat the oven to 350⁰F/175⁰C. Bake the squash until easily pierced with a fork or for 1 1/2 hours.
3 Done	Add all the ingredients to a bigger bowl and mix them together. Serve with feta on top and drizzled with balsamic glaze.

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!