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Simple Truth Organic Ground Paprika -- 2.22 oz

Simple Truth Organic Ground Paprika
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Simple Truth Organic Ground Paprika -- 2.22 oz

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Simple Truth Organic Ground Paprika Description

  • USDA Organic
  • Non GMO
  • Kosher
  • No Preservatives

Organically grown. No preservatives.

Simple Truth Organic Products are formulated without genetically modified organisms (GMOs). The USDA's National Organic Program does not permit the use of ingredients made with GMOs in certified organic products.

Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Organic paprika.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Roasted Butternut Squash Quinoa Salad

[vc_row][vc_column][vc_column_text]When combined, the wholesome ingredients in this quinoa and butternut squash salad create a colorful meal or side with delightful fall feels and plentiful nutrients. Garlic, paprika, lime and cilantro give a welcome, mouthwatering nod to Latin cuisine. Keep it in the fridge for a quick power lunch or a tasty side – and since quinoa is a complete protein, feel confident serving it as a light dinner.

Quinoa & Butternut Squash Salad

Roasted Butternut Squash Quinoa Salad


  • 1 cup quinoa (cooked and cooled)
  • 2 cups butternut squash (cubed)
  • 2 cups cauliflower florets (cut into bite-size pieces)
  • 1 Tbsp. olive oil
  • ½ tsp. garlic powder
  • ¼ tsp. paprika
  • ¼ tsp. salt


  • ¼ cup lime juice
  • 2 Tbsp. olive oil
  • ¼ tsp. salt
  • ? tsp. black pepper


  • Cilantro (chopped)
  1. Preheat oven to 425 degrees F. Line sheet pan with parchment paper.
  2. In bowl, toss cauliflower and butternut squash with olive oil, garlic powder, paprika and salt.
  3. On baking sheet, place veggies and roast 20-25 minutes until brown. Remove from oven and allow to cool.
  4. In small bowl, combine lime juice, olive oil, salt and pepper.
  5. In serving bowl, combine cooled quinoa and roasted veggies. Drizzle with dressing and stir to coat.
  6. Garnish with chopped cilantro prior to serving.

Get the ingredients you need to make this dish.

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