Servings: 4 servings main dish, 8 servings side dish Time: 40 min
Ingredients
4 cups Butternut Squash (cubed, okay to use frozen)
2 tbsps Avocado Oil (divided)
3/4 cup Quinoa (uncooked)
1 1/4 cups Water
8 cups Kale Leaves (finely chopped) (can sub arugula or spinach)
1 tbsp Balsamic Vinegar
1/4 tsp Salt
1/8 tsp Black Pepper (or to taste)
1/2 cup Pumpkin Seeds
1/2 cup Dried Unsweetened Cranberries
Directions
Preheat oven to 420ºF (216ºC) and line a baking sheet with parchment paper. Toss the butternut squash in half the oil and spread across the sheet. Bake in the oven for 20 to 25 minutes, or until lightly browned.
Combine the quinoa and water in a sauce pan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer. Cover with a lid and let simmer for 12 to 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
Heat remaining olive oil in a large skillet over medium-low heat. Add kale and saute until wilted (about 3 to 5 minutes). Turn off the heat.
Add the quinoa, roasted butternut squash and balsamic vinegar to the skillet then toss until well mixed. Season with sea salt and black pepper to taste.
Divide into bowls and top with pumpkin seeds and dried cranberries. Enjoy!
Notes:
No Butternut Squash: Use sweet potato, carrots or beets instead.
Save Time: Use frozen bagged butternut squash.
Leftovers: Keeps well in the fridge up to 3 - 4 days.
Extra Flavor: Toss the butternut squash in cinnamon before roasting.
As a main dish:
As a side dish:
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