Quinoa with Kale and Roasted Butternut Squash - National Health Association
This is a great lunch or dinner dish no matter what season it is. During the summer, serve it chilled on a bed of greens, and during the winter, serve it at roo
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Cooking tools:
- Steamer basket
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- Citrus press
Ingredients
- 1 small butternut or acorn squash (about 1 pound) cut into ¾-inch cubes
- 3 cups stemmed and finely chopped kale
- ½ cup finely chopped fresh parsley
- ¼ cup fresh lemon juice (from 2 to 3 lemons)
- 1 small clove garlic, minced
- Freshly ground black pepper
- ½ cup dry/uncooked quinoa
- ½ cup dry/uncooked millet
- 2 cups low-sodium vegetable broth or water
- ¼ cup raisins
- 1/3 cup slivered toasted almonds
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