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Fall Quinoa Salad

Kelly @ trial and eater
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

3 cups

Brussels sprouts

3 cups

Butternut squash

1 cup

Heirloom tomatoes

1

Lemon

1

Parsley, fresh

1 cup

Quinoa

2

Sea salt and pepper

2 tbsp

Olive oil, extra virgin

1/4 cup

Almonds

2 tsp

Cumin

2 cups

Water