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Quinoa Salad with Butternut Squash, Spinach and Pomegranate
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Ingredients
- 400 g butternut squash, peeled, cut in pieces (5 cm)
- 3 Tbsp olive oil
- 1 ½ Tbsp honey
- 1 ½ tsp fine sea salt
- 30 g almonds
- 200 g quinoa
- 400 g water
- 2 pinches ground black pepper
- 50 g fresh baby spinach
- 30 g walnut oil
- 15 g lemon juice
- 2 spring onions, cut in pieces (3 cm)
- 2 sprigs fresh mint, leaves only
- 1 pomegranate, seeds only
- Nutrition
- per 1 portion
- Calories
- 1489 kJ / 356 kcal
- Protein
- 6.4 g
- Carbohydrates
- 28.7 g
- Fat
- 24 g
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