Quinoa, Butternut Squash, and Kale Salad

Thursday, November 15, 2012

So this is the first time I have ever used butternut squash in a recipe. Don't get me wrong, I absolutely LOVE to eat it, but I have never actually cut one up and cooked with it. Now that I have, I can't wait to make all kinds of butternutty things! Mike will be sick of it by the time Christmas comes. It was surprisingly easy to peel and work with. I thought it would be really tough for some reason. I bought a pretty large one and this recipe only calls for a cup and a half so after I got everything cooking, I peeled and cut up the rest for a recipe for tomorrow.

I changed this recipe just a tad since I found a brown rice and quinoa blend that was on sale at the grocery store and I thought that it would be good to try. So instead of just quinoa, I used the blend but I'm sure that both are very good. The original recipe comes from Tartelette blog where all kinds of good recipes can be found!

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Makes 4 to 6 servings as a main dish.

Ingredients:
1 1/2 cups quinoa
3 cups water
2 teaspoons olive oil, divided
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups peeled, cored and diced butternut squash
1 1/2 cups roughly chopped kale (previously washed and cleaned)
2 teaspoons thyme
vinaigrette (recipe found here)

Directions:
In a large pot, bring the quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed (about 20 minutes). Remove from the heat, fluff with a for and place in a large bowl to cool for 20 minutes.

In the meantime, heat one teaspoons olive oil in a large skillet, add the onion and cook until it turns translucid. Add the garlic, butternut squash and kale. Cover with a lid and cook for about 10 minutes on medium-low heat. Remove the lid, check that the butternut squash is tender but not mushy or hard when you poke a piece with a knife. Add the thyme and continue cooking until the all the liquid creating by the cover has evaporated.

Let cool to room temperature. Gently fold the cooked quinoa and the cooked vegetables together along with the vinaigrette.

Serve room temperature or cold.

1 comment:

  1. Looks yummy!! I loveee butternut squash! We get ours from Steve and Jan's rad garden. We are squash spoiled all winter long :D hha!
    I like your brown rice, quinoa mix, sounds awesome!

    ReplyDelete