Quinoa with Kale and Roasted Butternut Squash
This is great for lunch or dinner any time of year. The original recipe is from Forks Over Knives.
I made this last Sunday and had it all week. My partner had if for lunch twice and when I was alone the rest of the week, I mixed it up by serving it on a bed of greens for one meal, a cup of Carrot Soup for another and directly out of the container when I came home late from a meeting last night:) Food prep does work!!!
To give it a little variety, I added chopped beets for one serving and a little feta another time.
I had left over kale and made kale chips, that was quick, easy and delicious too!
This make enough for 6-8 servings
1 small butternut or acorn squash (about 1 pound) OR 20 oz Pre-cut Butternut Squash
3 cups stemmed and finely chopped kale
1⁄2 cup finely chopped fresh parsley
1⁄4 cup fresh lemon juice (from 2 to 3 lemons)
1 small clove garlic, minced
Freshly ground black pepper
1⁄2 cup dry/uncooked quinoa
1⁄2 cup dry/uncooked millet
1⁄3 cup slivered almonds
1⁄4 cup raisins
Roasted Beets Optional
- Preheat the oven to 375°F. Cut the squash in half and scoop out and discard the seeds. Place the squash cut-side down on a rimmed baking sheet and bake until tender, 50 to 60 minutes. Set aside until completely cool. Peel off the skin and cut the squash into 1⁄2-inch cubes OR Using Pre-Cut Butternut squash, dice in to 1/2 pieces, mix in 1/2 tbs olive oil and roast on baking sheet in oven for 20 – 25 minutes, mixing 1 time
- Meanwhile, in a large bowl, combine the kale, parsley, lemon juice, garlic, and salt and pepper to taste. Let stand for 30 minutes.
- Bring 2 cups water to a boil in a small saucepan. Add the quinoa and millet and return to a boil. Reduce the heat to low, cover the pan, and simmer for 10 minutes.
- Remove from the heat and let stand, covered, for at least 10 minutes. When the liquid is absorbed, remove the cover and let cool.
- While the grains cook, place the almonds in a medium skillet and toast over medium-low heat, stirring frequently, until lightly browned and fragrant, 5 to 7 minutes.
- Immediately transfer the nuts to a plate to cool.
- Add the squash, quinoa-millet mixture, toasted almonds and raisins, (roasted beets optional) to the kale mixture.
- Stir gently to combine.
- Taste and adjust the seasonings.
- Serve at room temperature or chilled.
Kale, lemon juice, garlic and salt
Quinoa with Kale, Roasted Butternut Squash and Beets
Left over Kale for Kale Chips – A Drizzle of Oil and Salt, Bake at 350 degrees for 10-15 minutes