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This recipe is...
rich in grains
lower in sodium
1/2 cup quinoa
3/4 cup pearled barley
1/2 cup pumpkin seeds, raw
2 teaspoons salt
3 tablespoons canola or vegetable oil
1 cup butternut squash, cut into 1/2" dice
1 tablespoon sage, cut chiffonade
1 tablespoon sherry vinegar (or to taste)
2 tablespoons extra virgin olive oil (or to taste)
1. Preheat the oven to 350°F. Put 3 cups (approximately) of salted water each into 2 pots and bring them to a boil. Cook quinoa and barley separately, covering barley, until tender, about 10-12 minutes for the quinoa and 30-35 minutes for the barley.
2. Meanwhile, toss the butternut squash with 1 tablespoon of canola oil and season with salt and pepper. Roast in the oven until tender, about 20 minutes. Remove and cool.
3. Drain the barley and quinoa, rinsing under cold water. Heat the remaining canola oil in a small pan. Sauté pumpkin seeds until toasted and "puffy," about 2 minutes. Season with 2 teaspoons salt.
4. Combine all the ingredients, season with salt and pepper. Serve at room temperature.
Serving Size: 3/4 cup
Number of Servings: 4
|Fat||8 g||Fiber||4 g|
|Protein||4 g||Saturated Fat||1 g|
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