Allergens
Bowls | Harvest Quinoa Bowl
Enjoy this colorful and nutritious salad as a filling vegetarian meal, perfect for lunch or dinner. Featuring 5oz of fluffy quinoa paired with roasted butternut squash, 1oz of crumbled feta on the side in a container to be for those who are vegan or dairy-free, and a mix of crunchy pecans and pumpkin seeds. Topped with dried cranberries and a tangy dressing of olive oil, maple syrup, and apple cider vinegar, this vibrant salad can be made even heartier with the option to add chicken or tofu. This dish is vegetarian and gluten-free. It can be made vegan and dairy-free without the feta.
Allergens
Nutrition Facts
Ingredients
Quinoa, roasted butternut squash (olive oil, salt, pepper) feta cheese, pecans, pumpkin seeds, dried cranberries, Harvest dressing (extra virgin olive oil, pure maple syrup, apple cider vinegar, sea salt, freshly ground black pepper)
How to prepare
Mircowave
Microwave 2.5-3 minutes at 50% power
Oven
350 degrees for 10 mins
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