Budget Bytes · by Beth Moncel★ 4.7 (30)
Chipotle Butternut Squash and Quinoa Salad
NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 34%
CARBS 78G55% OF CAL
16G FIBER0G ADDED7G INTRINSIC55G OTHER7G TOTAL SUGAR
FAT 24G38% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad with roasted butternut squash, quinoa, corn, and black beans tossed in a chipotle vinaigrette. Makes a complete meal and holds up well for meal prep.
mainamericansaladgrain bowlbeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa ($1.20)
- 2 lbs. butternut squash (about 4 cups diced) ($1.45)
- 2 Tbsp cooking oil ($0.08)
- 1 pinch salt ($0.02)
- 1 cup frozen corn ($0.20)
- 1 15oz. can black beans ($0.49)
- 1 cup chopped parsley ($0.35)
- 1/2 cup chopped cilantro ($0.19)
- 3 cloves garlic, minced ($0.24)
- 1/4 cup olive oil ($0.42)
- 2 Tbsp red wine vinegar ($0.20)
- 1 tsp dried oregano ($0.10)
- 1/2 tsp ground cumin ($0.05)
- 1 tsp chipotle powder* ($0.10)
- 3/4 tsp salt ($0.05)
At a glance
PER SERVING · TIME 40M
CAL 28%·PRO 34%
CARBS 78G55% OF CAL
16G FIBER0G ADDED7G INTRINSIC55G OTHER7G TOTAL SUGAR
FAT 24G38% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 897mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1490mg
- Calcium
- 137mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 897MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.