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Squash Boats With Quinoa Salad

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Kitchenist
Related tags
sides gluten free nut free vegetarian mothers' day lunch
Nutrition per serving    (USDA % daily values)
CAL
612
FAT
111%
CHOL
17%
SOD
102%

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Ingredients for 2 servings

1 x small-medium sized butternut squash

2 tbsp cold-pressed hemp or rapeseed oil

1/2 cup uncooked quinoa

1 cup cold water

1/4 cup finely chopped sundried tomatoes (packed in oil or vacuum-packed)

1/4 cup finely chopped basil

1/4 cup finely chopped coriander

1/2 cup cubed feta cheese

sea salt and black pepper, to taste.

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