Quinoa with Kale and Roasted Butternut Squash - Forks Over Knives

Ingredients

• 1 small butternut or acorn squash (about 1 pound)
• 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
• Sea salt
• 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