Quinoa, Butternut Squash, and Kale Salad

This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 195 Calories

Ingredients

• ½ cup raisins
• 1 tablespoon honey
• 2 cups water
• ground black pepper to taste
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ cup chopped red onion
• ½ teaspoon chili powder
• 1 zucchini, cubed
• ¼ cup apple cider vinegar
• 1 cup quinoa
• ½ teaspoon sea salt
• 2 tablespoons extra-virgin olive oil, divided
• ½ butternut squash - peeled, seeded, and cubed
• 2 cups chopped lacinato kale
• 2 cups chopped Italian parsley

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.

Step 3

Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.

Step 4

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.

Step 5

Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.