Quinoa with Kale and Roasted Butternut Squash

This is a great lunch or dinner dish no matter what season it is. During the summer, serve it chilled on a bed of greens, and during the winter, serve it at room temperature with a cup of hot soup. (From the book, The Forks Over Knives Plan)


1 small butternut or acorn squash (about 1 pound) cut into ¾-inch cubes

3 cups stemmed and finely chopped kale

½ cup finely chopped fresh parsley

¼ cup fresh lemon juice (from 2 to 3 lemons)

1 small clove garlic, minced

Freshly ground black pepper

½ cup dry/uncooked quinoa

½ cup dry/uncooked millet

2 cups low-sodium vegetable broth or water

¼ cup raisins

1/3 cup slivered toasted almonds

1. In a large bowl, combine the kale, parsley, lemon juice, garlic, and pepper to taste. Let stand for 30 minutes.

2. Place the squash in a steamer basket inserted in a large pot and add about 2 inches of water to the pot. Cover and bring the water to a simmer. Steam until cooked and tender when pierced with a fork, about 10 minutes. Transfer the squash to a large bowl. Set aside.

3. Bring 2 cups of stock to a boil in a small saucepan. Add the quinoa and millet and return to a boil. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Remove from the heat and let stand, covered, for at least 10 minutes.

4. Add the squash, quinoa-millet mixture, and raisins to the kale mixture. Stir gently to combine. Taste and adjust the seasonings. Top with the toasted almonds. Serve at room temperature or chilled.

Makes: about 8 cups; Ready In: 35 minutes

Photo by: Kristy Turner, Keepin It Kind (keepinitkind.com)