Roasted Butternut Pumpkin Harvest Quinoa Bowl

Posted: January 10, 2017 in Recipes
Tags: , , , , ,

This salad is so delicious and perfect for lunches on the go. Make it up before you start the plan, divide into containers, and store covered in the fridge. Feel free to garnish with some feta or goat cheese for some extra flavor.

Serves 4

Ingredients

  • 3 cups frozen diced butternut pumpkin
  • 2 tablespoons extra-virgin olive oil (divided)
  • ¾ cup quinoa (uncooked)
  • 1¼ cups water
  • 8 cups kale (stems removed and finely sliced)
  • 2 tablespoons balsamic vinegar
  • sea salt and black pepper (to taste)
  • ½ cup raw pumpkin seeds
  • ½ cup dried cranberries

Preparation

1. Preheat the oven to 210°C and line a baking sheet with baking paper.

2. Toss the diced butternut pumpkin in half of the olive oil and spread across the baking sheet. Bake in the oven for 20 to 25 minutes or until golden brown.

3. While the pumpkin roasts, combine the quinoa and water in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cover with a lid. Let simmer for 12 to 15 minutes or until all the water is absorbed. Remove the lid, fluff the quinoa with a fork, and set aside.

4. Heat the remaining olive oil in a large skillet over medium-low heat. Add the chopped kale leaves and sauté for about 3 to 5 minutes or until wilted. Turn the heat down to the lowest setting.

5. Add the quinoa, roasted butternut pumpkin, and balsamic vinegar into the skillet with the kale and toss until all ingredients are evenly distributed. Season with sea salt and black pepper to taste and turn off the heat.

6. Divide into bowls and garnish with pumpkin seeds and dried cranberries.

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