Crispy kale with butternut squash and quinoa
This is an easy to make and relatively quick recipe for a versatile salad that can be used as a great side dish or an excellent and filling main course.
Ingredients:
- 1 butternut squash
- 200g sliced curly kale
- 100g (1/2 cup) quinoa
- 1 tsp Tahini
- 1/2 lemon
- Extra virgin olive oil
- Garlic
- 2 tomatoes (optional)
- alfa alfa sprouts (optional)
Method:
- Preheat oven to 180˚C
- Cut butternut squash in half and place in the oven for 30-40 mins until tender and lightly browned
- Remove from oven and allow to cool down
- Place sliced kale on a tray. Sprinkle with extra virgin olive oil, sliced garlic and salt
- Put it in the oven for 6-7 minutes until crisp
- Remove and leave to cool down
- Give the quinoa a quick rinse
- Put it in a pan with 2.5 cups of water and a pinch of salt
- Bring to the boil
- Reduce to a simmer until tender and the liquid is absorbed
- Remove and leave to cool down
- Place all ingredients (including optional if using) in a bowl and mix well
- Put the tahini and lemon juice in a glass and mix well
- Add the dressing and a pinch of salt and pepper to taste
- Enjoy!
If you are organised and do more steps at a time, it shouldn’t take more than the time it takes for the butternut squash to roast for this dish to be ready. You can enjoy your salad warm if you prefer, but let it cool down to store in the fridge for a couple of days.
