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

• 1 1/2 cups quinoa dry

• 1 medium butternut squash, peeled and cut into 1/2 inch cubes

• 1 1/2 T extra virgin olive oil

• 2 ribs celery, diced

• 2 medium leeks, washed and chopped

• 1 teaspoon fresh garlic, minced

• 3 ounces curly kale, chopped

• salt and pepper, to taste

• 1-2 T lemon juice

• 1/3 cup chopped walnuts, optional

 

Instructions

• Prepare the quinoa according to package instructions, substituting chicken or vegetable broth for the liquid.

• Preheat oven to 400º F and adjust rack to middle position.

• 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. 

• 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.

• Reduce the heat to low. Add the chopped kale and sauté over low heat just until the kale has wilted.

• 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.

• 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.