Fit Foodie Finds · by Emily Richter★ 5.0 (2)
Crispy Quinoa Salad Recipe
NUTRITION · PER SERVING70M COOK
CAL 21%·PRO 26%
CARBS 43G41% OF CAL
6G FIBER22G OTHER14G TOTAL SUGAR
FAT 24G51% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall salad of roasted butternut squash and quinoa with goat cheese, pumpkin seeds, and a yogurt-tarragon dressing. Hearty, seasonal, and satisfying.
mainamericansalad⚙️ food processor🍪 sheet pan🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cooked quinoa (preferably cold*)
- ¼ cup chili crunch
- 4 cups cubed butternut squash (~½-1 inch chunks)
- 1 small white onion (chopped)
- 3 cloves garlic (smashed)
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- 5 oz. power greens mix (a mix of baby kale, spinach, arugula, kale*)
- ½ cup golden raisins
- 4 oz. plain goat cheese
- ⅓ cup pumpkin seeds
- ⅓ cup Greek yogurt
- 3 tablespoons mayonnaise
- 3 tablespoons fresh tarragon
- 2 green onions
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- 1 teaspoon fresh thyme leaves
At a glance
PER SERVING · TIME 70M
CAL 21%·PRO 26%
CARBS 43G41% OF CAL
6G FIBER22G OTHER14G TOTAL SUGAR
FAT 24G51% OF CAL
5G SAT18G 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
- 20m
- Cook
- 50m
- Sodium
- 227mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 702mg
- Calcium
- 119mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 227MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.