Warm Quinoa Salad
  • 1 cup dry quinoa (you’ll have some leftover)
  • 1 bunch green kale (get rid of the hard stems)
  • 1 small butternut squash or delicata squash
  • Handful of pecans
  • Handful of dried cranberries
  • 2 cups chicken broth
  1. Cook the squash first since it will take the longest. If using Delicata Squash: Cut in half the long way and scrape out the seeds and guts and discard. Place in a pan face down with a little olive oil on the bottom to prevent sticking. Roast in 350 degree oven for about 20 min. Use a knife to get it out of the skin once it’s cooked and cut into cubes.
  2. If using Butternut Squash: Peel and cut in half. Cut into small cubes. Discard the seeds. Toss in olive oil and roast in 350 degree oven for about 30 min.
  3. While Squash is cooking, place 1 cup quinoa in 2 cups chicken broth and bring to a boil. Turn heat down, cover and simmer for 12 minutes. When done, all the broth should be absorbed and the quinoa will turn fluffy. Save the extra as an already prepared base for meals the rest of the week!
  4. Sautee kale in a pan with olive oil and salt.
  5. Toss all ingredients together and top with balsamic vinegar and more olive oil if needed. S & P to taste.
Recipe by the nutty pear at http://thenuttypear.com/2015/11/warm-fall-quinoa-salad/