Description
A healthy, protein-filled salad in the gorgeous colors of fall – fluffy tri-color quinoa with roasted butternut squash and sautéed kale, dressed in salt, olive oil and fresh lemon juice.
Ingredients
Units
Scale
- 3 1/2 cups cooked tri-color quinoa (about 1 1/2 cups of uncooked quinoa)
- 3 cups of cubed butternut squash
- 3 cups of torn fresh kale
- Salt to taste
- 1/2 cup of olive oil
- 4 tablespoons of fresh lemon juice
Instructions
- Pre-heat oven to 400 deg Fahrenheit (200 deg Celsius)
- Grease a large baking dish with cooking oil, and place cubed butternut squash in a single layer on the baking dish
- Roast butternut squash for 40 minutes, flipping over one half way through until butternut squash is soft and cooked through
- As butternut squash is being roasted, sauté torn fresh kale in a little oil in a large saucepan, just until kale is cooked and has turned a bright vibrant green
- In a large salad bowl, combine cooked quinoa, roasted butternut squash and sautéed kale, season with salt, drizzle over olive oil and fresh lemon juice, and mix well to combine
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Salad
- Cuisine: Gluten-free