Tuesday, February 21, 2012

Tasty Tuesdays - Quinoa, Butternut Squash, and Kale Salad

I try to live my life purely and simply. I'm not much of a drinker, I've never smoked, and I truly try to fill my body with things that will improve, not harm, it. Not only does it make me feel good, I feel it will help streamline my habits once my youth expires and I am required to make more sensible decisions. I don't mean to come off preachy, I just want to share as much of my life as possible with my lovely readers!

I love finding simple, fresh, and healthy recipes that incorporate my love for flavor with my creative nature. I have had the kale and squash in my fridge for a couple weeks now and have been dying to find the best way to show their true colors. I wanted something fresh, sweet and savory, and whole. This is what I came up with (as inspired by Tartelette's tasty recipe)!

Quinoa, Butternut Squash, and Kale Salad

Makes 4-6 servings
  • 1 cup quinoa
  • 2 1/2 cups water
  • 2 teaspoons olive oil, divided
  • 1/2 large, sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups peeled, cored and diced butternut squash
  • 1 1/2 cups roughly chopped kale (washed and cleaned)
  • 1 tablespoon dried thyme

  • In a large pot, bring the quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed (about 20 minutes). Remove from the heat, fluff with a for and place in a large bowl to cool for 20 minutes.
  • In the meantime, heat one teaspoon olive oil in a large skillet, add the onion, and cook until it turns translucent. 
  • Add garlic, butternut squash, and kale. Cover with a lid and cook for about 10 minutes on medium-low heat. 
  • Remove the lid, check that the butternut squash is tender but not mushy or hard when you poke a piece with a knife. Add the thyme and continue cooking
  • Let cool to room temperature. Gently fold the cooked quinoa and the cooked vegetables together.
  • Toss with pomegranate vinaigrette (recipe below).
  • Serve room temperature or cold.

Pomegranate Vinaigrette

  • 6 tablespoons olive oil
  • 3 tablespoon lemon juice
  • 3 tablespoon pomegranate molasses
  • 3 teaspoon dijon mustard
  • salt and pepper to taste
  • Whisk olive oil, lemon juice, pomegranate molasses, and dijon mustard together. Add salt and pepper to taste.
  • Drizzle onto quinoa, squash, and kale mix.

1 comment:

Merci beaucoup!

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