November 4, 2012

Quinoa with Roasted Butternut Squash and Kale


I am always putting together fresh ingredients that I have in my kitchen to have for lunch or dinner. Most of the time they are satisfying, but fairly basic and uninteresting. Every now and then I come up with a happy accident that is really great and worthy of sharing. This dish made with quinoa, roasted butternut squash, and kale is a truly delicious seasonal dish that would be a brilliant nutritious addition to any holiday table. 

Quinoa with Roasted Butternut Squash and Kale
Serves 8-10
For all ingredients, please use those that are organic or grown without pesticides.
1 cup quinoa, thoroughly rinsed and drained
2 cups purified water
1/2 teaspoon sea salt
1 butternut squash, roasted
1 bunch lacinato kale (also known as cavalo nero, dino, or black kale)
1-2 tablespoons extra virgin olive oil
2/3 cup toasted hazelnuts, roughly chopped
1/2 cup raisins
2/3 cup pomegranate seeds
  sea salt, maldon, himalayan or other finishing salt
  freshly ground black pepper
Prepare the butternut squash according the recipe. Roasted Butternut Squash
Bring the water to a boil in a saucepan. Add the salt and the quinoa. Reduce the heat to a simmer and cover the pot. Cook for approximately 20-25 minutes until the water in fully absorbed and the grains are cooked.
Remove the fibrous stems from the centers of the kale leaves with your hands or by using a knife. Lay a few of the leaves on top of one another and slice across the leaves into 1/4 inch ribbons. Repeat with remaining leaves.
Transfer the prepared kale to a medium to large bowl. Drizzle the kale with the olive oil and use your hands to massage the greens until they are well coated and slightly broken down.
When the quinoa is cooked, allow it it cool uncovered for about 5 minutes and add it to the kale. Gently toss to combine the grains with the greens.
Add the butternut squash, raisins, and toasted hazelnuts and toss to incorporate all of the ingredients. Taste for seasonings and add finishing salt or pepper to desired taste. Do not add salt and pepper until the end as the individual ingredients are already seasoned.
Add the pomegranate seeds and serve warm or at room temperature.
This dish can be refrigerated for up to 3 days, but is best served when freshly made.






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Categories: Fall & Winter, Gluten Free, Grains, Vegetables

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