Mediterranean Autumn Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed
• 2 cups butternut squash, peeled and cubed
• 2 cups kale, chopped
• 1 can chickpeas, drained and rinsed
• 1/2 cup red onion, diced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash with 1 tablespoon of olive oil and spread on a baking sheet. Roast for 15-20 minutes, or until tender and lightly browned.