Ingredients
Units
Scale
- 3 cups diced butternut squash
- 2 tablespoons extra-virgin olive oil (divided)
- 3/4 cup quinoa (uncooked)
- 1 1/4 cups water
- 8 cups kale (stems removed and finely sliced)
- 2 tablespoons high-quality balsamic vinegar
- Sea salt and black pepper (to taste)
- 1/2 cup raw pumpkin seeds
- 1/2 cup dried goji berries
Instructions
- Preheat the oven to 420°F and line a baking sheet with parchment paper.
- Toss the diced butternut squash in half of the olive oil and spread across the baking sheet. Bake in the oven for 20 to 25 minutes or until golden brown.
- While the squash roasts, combine the quinoa and water in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cover with a lid. Let simmer for 12 to 15 minutes or until all the water is absorbed. Remove the lid, fluff the quinoa with a fork, and set aside.
- Heat the remaining olive oil in a large skillet over medium-low heat. Add the chopped kale leaves and sauté for about 3 to 5 minutes or until wilted. Turn the heat down to the low.
- Add the quinoa, roasted butternut squash, and balsamic vinegar into the skillet with the kale and toss until all ingredients are evenly distributed. Season with sea salt and black pepper to taste and turn off the heat.
- Divide into bowls and garnish with pumpkin seeds and goji berries.