Quinoa with Roasted Butternut Squash, Apricot and Parsley Salad

This salad is sweet and crunchy with nuts and herbs. It is simple with a lots of flavors.

Ingredients

Cooked quinoa 1 Kilogram
Roasted butternut squash 350 Gram
Dried apricot 150 Gram , roughly chopped
Flat leaf parsley 2 Tablespoon , chopped finely (handfull)
Chervil 2 Tablespoon , chopped finely (handfull)
Hazelnuts 50 Gram , roughly chopped
Walnuts 50 Gram , roughly chopped

Directions

MAKING

1. In a large bowl, add all the ingredients and mix well till combined.

SERVING

2. Serve the salad fresh.

Recipe Summary

Difficulty Level: Medium
Servings: 10

Nutrition Facts

Serving size

Calories 249Calories from Fat 80

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 35 mg1.46%

Total Carbohydrates 37 g12.3%

Dietary Fiber 5 g20%

Sugars 9 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet