
Butternut Squash Kale Quinoa
This is fab-o-licious. Simple. Clean. Healthy. Green. Packed with protein, vitamins, minerals, antioxidants, fiber and healthy fats, this is a sensational stand-alone dish or impressive side. Add more lemon juice and dress with extra olive oil to taste.
Ingredients
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1 1/2 cups quinoa dry
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1 medium butternut squash, peeled and cut into 1/2 inch cubes
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1 1/2 T extra virgin olive oil
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2 ribs celery, diced
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2 medium leeks, washed and chopped
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1 teaspoon fresh garlic, minced
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3 ounces curly kale, chopped
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salt and pepper, to taste
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1-2 T lemon juice
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1/3 cup chopped walnuts, optional
Instructions
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Prepare the quinoa according to package instructions, substituting chicken or vegetable broth for the liquid.
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Preheat oven to 400º F and adjust rack to middle position.
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Toss squash with 1/2 T avocado oil and salt. Spread the pieces evenly in a baking dish and roast for 20 minutes, until edges are golden brown. Remove from oven and set aside.
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Meanwhile, in a medium to large sauté pan add the 1 T avocado oil and heat over medium heat. Add the celery and sauté for 2 minutes, until slightly tender. Add the leeks and sauté an additional 2 minutes, until the leeks and celery are tender and fragrant. Add the garlic and sauté 1 minute more.
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Reduce the heat to low. Add the chopped kale and sauté over low heat just until the kale has wilted.
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In a large bowl, combine the cooked quinoa, vegetables from the sauté pan, and 1 T lemon juice. Stir until combined. Season to taste with salt and pepper.
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Just before serving, top with 1/3 cup of chopped walnuts, if desired.
NOTE: Watch your squash! It can get too mushy.
Serves: 6
Time: 45 minutes
HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.
Write-up by Pam.