Tuscan Kale, Squash, and Quinoa Salad - alive magazine

Name: Tuscan Kale, Squash, and Quinoa Salad - alive magazine
Ingredients: 1/4 cup (60 mL) lemon juice; 1/2 tsp (2 mL) Dijon mustard; 3 Tbsp (45 mL) extra-virgin olive oil; 3 cups (750 mL) diced squash; 4 garlic cloves, unpeeled; 1/2 red onion, cut into wedges; 1 Tbsp (15 mL) extra-virgin olive oil; Sea salt; ground black pepper; 1 1/2 cups (350 mL) red or yellow quinoa; 1/2 small bunch Tuscan kale (about 3 cups/750 mL packed), stemmed and thinly sliced; 1 cup (250 mL) cooked chickpeas (or canned, drained, and rinsed); 1/2 cup (125 mL) chopped fresh basil or cilantro; 1/2 cup (125 mL) grated Parmesan cheese

www.alive.com

Tuscan kale is also known as cavolo nero (black kale) or dinosaur kale. Its slightly bitter flavour is a good foil for the sweet roasted squash. To bump up the…

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Ingredients

1/4 cup (60 mL) lemon juice
1/2 tsp (2 mL) Dijon mustard
3 Tbsp (45 mL) extra-virgin olive oil
3 cups (750 mL) diced squash
4 garlic cloves, unpeeled
1/2 red onion, cut into wedges
1 Tbsp (15 mL) extra-virgin olive oil
Sea salt
ground black pepper
1 1/2 cups (350 mL) red or yellow quinoa
1/2 small bunch Tuscan kale (about 3 cups/750 mL packed), stemmed and thinly sliced
1 cup (250 mL) cooked chickpeas (or canned, drained, and rinsed)
1/2 cup (125 mL) chopped fresh basil or cilantro
1/2 cup (125 mL) grated Parmesan cheese