Autumn Quinoa Bowl

Ingredients

• 1 cuo quinoa, cooked
• 1 butternut squash, peeled and cubed
• 2 cups cannelini/northern white beans
• 1 cup sundried tomatoes (in oil is best for this)
• 1 cup walnits
• 1 Tbsp olive oil (see note)
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• zest and juice of 1 lemon
• 2 cups fresh flatleaf parsley, stems removed

Instructions

1. Heat oil over medium high heat. Saute butternut squash for 15-20 minutes, or until soft and caramelized on the edges.
2. Meanwhile, in a large bowl, assemble the salad. Stir all ingredients together , and toss in the cooked butternut squash.

Notes

• Can replace 1 Tbsp of olive oil with sundried tomato oil (do not use both makes meal too greasy)
• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes