Today's recipe, Quinoa with Butternut Squash and Sautéed Kale, was submitted by Jackie Damboragian. It's a wonderful mix of savory and sweet.
1 cup quinoa
2 cups water
1 butternut squash, peeled, seeded and cut into 1 inch cubes
1 medium yellow onion, thinly sliced
2 cups of chopped kale
1 tsp. extra virgin olive oil
¼ cup chopped raw walnuts
2 tsp.organic, unrefined coconut oil
1 tsp local, raw honey
1 tbsp dried tarragon sea salt
nutritional yeast (optional)
Pre-heat the oven to 400 degrees. Place the chopped squash in a bowl and drizzle 1 teaspoon of olive oil over it. Add a bit of salt and pepper. Mix thoroughly so that the olive oil coats all of the squash. Lay it in a baking dish. Once the oven is heated, place it in the oven and set the timer for 40 minutes. Be sure to check on them after 20 minutes and toss them around, then place back in the oven. Squash is done once it’s nice and tender. Set aside when done.
While the squash is cooking, rinse the quinoa and then place it in a pot and add 2 cups of water. Place the heat on high. Bring this to a simmer, then place the heat on low and cover it. Let this cook for 20 minutes. Set aside.
Melt 1 teaspoon of coconut oil in a sauté pan on medium high heat, once the oil is melted add the sliced onions, and sauté for 4-6 minutes until they become soft and translucent. Then stir in the kale and walnuts. Once the kale has softened, add 1 teaspoon of honey. Give it all a final stir. Cover and set aside.
Take a large mixing bowl and add in the quinoa and 1 teaspoon of coconut oil. Mix together until the coconut oil has melted. Then add in the butternut squash and stir. Lastly take the kale and place it on top of the quinoa and squash.
Editor's note: Submit your favorite vegetarian dish to be published in our Meatless Monday feature by e-mailing a recipe and photo to robin at fearlesscottage.com.