Kale and quinoa with roasted squash


Total time: 1hr
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 410 Kcal, 13g Protein, 49g Carbohydrates, 15g Fat


Ingredients

  • Roasted squash
  • 400 g squash
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • Kale and quinoa
  • a little olive oil
  • 200 g kale
  • 1 onions, sliced
  • 250 g quinoa
  • 7 dl vegetable bouillon
  • To serve
  • 40 g pecan nuts, toasted
  • 2 tbsp dried cranberries

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Instructions

  • Roasted squash

    Mix the squash with the oil, season. Spread onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.
  • Kale and quinoa

    Heat the oil in a large pan. Sauté the onion and kale for approx. 3 mins. Pour in the bouillon and bring to the boil. Add the quinoa, cover and simmer over a low heat for approx. 15 mins. until almost soft. Season with salt and pepper to taste
  • To serve

    Plate up the kale with the squash, sprinkle with the cranberries and nuts.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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