Quinoa, Butternut Squash & Kale Salad
My favorite way to use a sweet squash or sweet potato!
Yield
6 servingsPrep
20 minCook
25 minReady
45 minIngredients
1 cup Dry quinoa
1/2 Medium butternut squash
1 Zuchinni medium/large
2 cups Lacinato kale kale chopped
2 cups Italian parsley, chopped
2 tablespoons divided Extra virgin olive oil
1/2 cup Raisins
1/2 cup Medium red onion
1/4 cup Apple Cider Vinegar
1 Tablespoon Honey
1/2 teaspoon Cumin
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
black pepper to taste
Ingredients
1 cup Dry quinoa
1/2 Medium butternut squash
1 Zuchinni medium/large
2 cups Lacinato kale kale chopped
2 cups Italian parsley, chopped
2 tablespoons divided Extra virgin olive oil
1/2 cup Raisins
1/2 cup Medium red onion
1/4 cup Apple Cider Vinegar
1 Tablespoon Honey
1/2 teaspoon Cumin
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
black pepper to taste
Directions
Preheat oven to 375, and roast the squashes and onion once tossed in 1/2 the EVOO + spices.
Roast for 25 minutes, until squash is soft.
Make sure to toss in the pan halfway through. Prepare quinoa.
Let both cool down, then toss together with the remaining ingredients (kale, parsley, raisins, ACV, 1 tablespoon EVOO, honey).
