INGREDIENTS
1 cup
quinoa
1 medium
butternut squash
1 tbsp
olive oil
1/4 tsp
cinnamon
1 serving
salt
1 serving
bell pepper
1/2 cup
pecan pieces
1 1/2 cups
beets
4 leaves
curly kale
4 tbsps
olive oil
3 tbsps
balsamic vinegar
1 1/2 tbsps
honey mustard
1/4 tsp
salt