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Spiced Roasted Squash and Beets

Spiced Roasted Squash and Beets

with Nutty Quinoa and Feta
4.0(442)
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Calories
: 
505 kcal
Protein
: 
13g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

340 g

Butternut Squash, cubes

250 g

Pre-Cooked Beets

56 g

Red Onion, wedges

½ cup

White Quinoa

28 g

Seed Blend

56 g

Spring Mix

2 tsp

Smoked Paprika-Garlic Blend

28 g

Feta Cheese, crumbled

(Contains: Milk)

1 unit

Vegetable Broth Concentrate

1.25 tsp

Dijon Mustard

(Contains: Mustard, Sulphites)

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

Not included in your delivery

1 tsp

Sugar*

Salt and Pepper*

Oil*

Calories505 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate77 g
Sugar18 g
Dietary Fiber11 g
Protein13 g
Cholesterol12 mg
Sodium642 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Cups
•Baking Sheet
•Large Bowl
•Whisk
•Measuring Spoons
•Small Pan

Cooking Steps

PDF
1 PREP
1

Preheat the oven to 425°F (to roast the veggies). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a medium pot, bring 1 cup water and the broth concentrate to a boil. Cut the beets into 1-inch cubes.

2 ROAST VEGGIES
2

On a baking sheet, toss the squash, beets, onions and the smoked paprika-garlic blend with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the veggies are golden-brown and tender, 22-24 min.

3 COOK QUINOA
3

Meanwhile, add the quinoa to the boiling water. Reduce the heat to medium-low. Cover and cook until the quinoa is tender and all the water has been absorbed, 18-20 min.

4 MAKE DRESSING
4

Meanwhile, in a large bowl, whisk together the mustard, 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil. Season with salt and pepper. Set aside. Heat a small saucepan over medium heat. Add the seed blend to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on the seeds so they don't burn!) Transfer to a plate and set aside.

5 ASSEMBLE SALAD
5

When the quinoa is done, fluff it with a fork. Add the quinoa and spring mix to the large bowl with the dressing and toss to combine.

6 FINISH AND SEVER
6

Divide the quinoa mixture between plates and top with the roasted veggies. Sprinkle over the feta and toasted seed blend.

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