Quinoa with Kale and Acorn Squash

November 14, 2016 By:
40 minutes
40 minutes
Vegetarians and Vegans rejoice! This dish can be made with vegetable stock and features wonderful, fresh flavors.


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  1. Soak quinoa in cold water for 15-30 minutes then drain. Bring soaked quinoa and broth in a large soup pot or Dutch oven to a simmer, then reduce heat to very low and cook covered until all liquid is absorbed, about 30 minutes.
  2. Roast acorn squash half: 375F for 30 minutes (it will not be completely soft). Remove from oven and allow to cool, then pull the skin off and dice the squash.
  3. While squash is roasting, sauté the kale: Pour the olive oil into a very large sauté pan and add in garlic and red pepper flakes. Cook over medium-high heat until garlic is fragrant, but not at all colored. Dump in kale and turn again and again to coat with oil and garlic. Cook for about 10 minutes, until it begins to go limp, but is still bright green. Finish by tossing with sesame oil.
  4. Fluff the quinoa with a fork and toss it with acorn cubes and kale. Serve hot, room temp or cold.