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RECIPE TYPE
Vegan, Under 30 min
SERVES
Serves 4
Prep time: 5 min
Total time: 25 min
1 pkg (400g) Longo’s Cubed Squash |
2 tsp chopped fresh Longo’s Thyme |
1 pkg (400g) Longo’s Kitchen Cooked Quinoa |
1/2 cup Longo’s Dried Cranberries |
1 pkg (142g) Longo’s Baby Arugula |
Pantry Items: |
Longo’s Extra Virgin Olive Oil |
Salt and pepper |
Toss squash with 2 tbsp Longo’s Extra Virgin Olive Oil, thyme and 1/2 tsp each salt and pepper. Spread onto parchment-paper-lined baking sheet and roast in 425°F oven for about 20 minutes or until golden and tender.
Heat quinoa per package directions. Place in large bowl, add a pinch each of salt and pepper, cranberries and roasted squash; stir to combine.
Spread arugula over serving dish; drizzle with 2 tbsp Longo’s Extra Virgin Olive Oil, 1/4 tsp each salt and pepper, then toss to coat. Spoon quinoa mixture overtop to serve.
Protein 15g | Fibre 12g |
Fat 19g | Sugar 20g |
Carbs 96g | Sodium 460mg |
