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Quinoa, Roasted Squash, And Black Bean Salad With Toasted Walnuts

3 faves
Nutrition per serving    (USDA % daily values)
CAL
376
FAT
65%
CHOL
0%
SOD
1%

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Ingredients for 4 servings

2 lb peeled and cubed butternut squash

2 tbsp extra virgin olive oil

vegetable broth, for cooking the quinoa (rather than water)

1 cup quinoa (uncooked), cooked according to the manufacturer

(1) 15 oz can black beans, drained and rinsed

1/4 cup walnuts, toasted at 350 degrees for 12-15 minutes if whole, 6-8 minutes if pieces

honey for drizzling

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