NUTRITION INFORMATION: Amount for 1 mason jar salad without dressing: Calories: 463, *Total Fat 25.3g, Saturated Fat: 3.7g, Cholesterol: 1mg, Sodium: 625mg, Total Carbohydrate: 43g, Dietary Fiber: 8.4g, Sugar: 9.2g, Protein 22.8g
- ROASTING BUTTERNUT SQUASH: If you don’t have roasted butternut squash ready to go, start with a squash that is about 1 1/2-pounds. You can roast a larger one and use the leftover squash for something else. Peel, trim and deseed the squash. Chop the squash into 1/2-inch cubes. Toss with 1 tablespoon of olive oil and roast at 375ºF for 30 minutes, or until fork tender. For those of you who buy packages of cubed butternut squash, 10 ounces of the squash should be enough.
- COOKING QUINOA: If you don’t have the quinoa ready to go, grab a large saucepan and boil 1 cup of quinoa with 2 cups of water and a pinch of salt. Once the water boils, cover the saucepan, reduce the heat to low and simmer for about 15 to 18 minutes, until liquids are absorbed by the quinoa. Turn off the heat and let the quinoa sit for an additional 10 minutes before fluffing up with a fork.
- It is essential that you use a non-stick pan to fry the tofu. Otherwise, it will stick to the bottom of your pans constantly, and that’s just annoying.