Quinoa with Kale and Roasted Butternut Squash
This quinoa bowl recipe with kale and roasted butternut squash makes the perfect healthy lunch or dinner dish. Serve it chilled or at room temperature.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Saucepan
- Stove
- Measuring cup
- Skillet
- Plate
- Pepper mill
- Measuring spoon
- Spatula
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
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