I'm always looking for new ways to use quinoa. It is such a yummy grain (seed actually) and so good for you. Quinoa provides all 9 essential amino acids, making it a complete protein. This has to be one of my favorite recipes. I even had it for breakfast the next day. Enjoy!
1 cup quinoa
2 cups organic chicken stock low sodium or veggie stock
1 bay leaf
1 medium butternut squash, peeled and cut into small chunks
2 tablespoon coconut oil, melted on your baking sheet to coat the pan
1 small organic yellow onion chopped finely
1 teaspoon fresh garlic, minced
3 ounces curly kale, chopped
1/4 cup raisins
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1-3 T cup chopped toasted almonds
Prepare the quinoa; 1 cup of quiona to 2 cups of liquid. Use what you have if you like veggie stock, use it. If you like chicken stock, use that. If you don't have either, use water! Add your bay leaf to the stock and quinoa. Bring to a boil, then reduce to a simmer/cover for 15 minutes.
Preheat oven to 400 degrees F.
Toss squash with melted coconut oil (be careful as your baking sheet will be hot) and salt. Spread the pieces evenly on your sheet. Roast for 30 minutes, until everything is nice and soft and starting to brown slightly on the edges. I like to check on mine in 15 minutes and give it a toss. Depending on the size you cut your squash you may need a little more time or a little less. Just keep an eye on it. Remove from oven and set aside.
Meanwhile, in a medium to large cast iron skillet or saute pan add 1/2 T of coconut oil. Add the onion and saute until soft. Add the garlic and saute 1 minute more.Reduce the heat and add the chopped kale and saute over low heat just until the kale has wilted.
In a large bowl, combine the cooked quinoa, vegetables from the saute pan, and raisins. Stir until combined. Season to taste with salt and pepper.
Just before serving, top with chopped and toasted almonds, if desired.