Butternut squash with quinoa and kale is delicious. It is very rich in flavor and the butternut squash gives warmth to the dish. Kale is the balancer as it is packed with nutrients. Altogether, the colors of the squash, kale and quinoa produce a lovely sight. If you love colors and you are on a detox mode, then this is awesome for you!
1/2 cup chopped fresh parsley 1/4 cup fresh lemon juice
1 small clove garlic, minced
Sea salt to taste
Ground black pepper to taste 1/2 cup uncooked quinoa
1/4 cup slivered almonds
Preheat oven to 375 degrees F. Cut squash in half and scoop out and discard seeds. Place squash cut side down on baking sheet and bake for 50- 60 minutes, or until tender. Then set aside to cool
Cut squash into 1/2 inch cubes. In a large bowl, combine kale, parsley, lemon juice, garlic, salt, and pepper. Let sit for 30 minutes.
Boil 2 cups water in a saucepan. Add quinoa and return to a boil. Then reduce heat to a low simmer and cover and cook for 10 minutes. While quinoa cooks, place almonds in a skillet and toast for about 5-7 minutes. After lightly browning, transfer nuts onto a plate to cool.
Add squash and quinoa to the kale mixture. Stir gently to combine and top with roasted almonds.