Ingredients

• 2 tablespoons extra-virgin olive oil , divided
• 0.5 teaspoons ground cumin
• 0.5 teaspoons dried oregano
• 0.5 teaspoons chili powder
• 0.5 teaspoons sea salt
• ground black pepper to taste
• 0.5 butternuts squash - peeled , seeded, and cubed
• 1 zucchini , cubed
• 2 cups water
• 1 cup quinoa
• 2 cups chopped lacinato kale
• 2 cups chopped Italian parsley
• 0.5 cups raisins
• 0.5 cups chopped red onion
• 0.25 cups apple cider vinegar
• 1 tablespoon honey

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.
3. 3 Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
4. 4 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
5. 5 Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.

Nutrition per serving