Quinoa with Kale and Acorn Squash


November 14, 2016 By:
Tagged: Kid Friendly Kid Friendly. Vegan Vegan. Dinner Dinner. Sides Sides. Kid Friendly Kid Friendly. Quinoa Quinoa. Healthy Dinner Healthy Dinner. Squash Squash. Thanksgiving Thanksgiving. Thanksgiving Thanksgiving. Sides Sides. Vegetables Vegetables. Kale Kale. Squash Squash. Quinoa Quinoa. Easter Easter. Gluten-Free Gluten-Free. Healthy Healthy. Comfort Foods Comfort Foods. Easter Easter. Comfort Foods Comfort Foods. Vegetarian Vegetarian. Diabetic Diabetic. Kale Kale. Sides Sides. Thanksgiving Sides Thanksgiving Sides. Sides Sides.
Prep:
40 minutes
Cook:
40 minutes
Serves:
6-8
Vegetarians and Vegans rejoice! This dish can be made with vegetable stock and features wonderful, fresh flavors.

Ingredients

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Directions

  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.