Tuesday, May 8, 2012

Butternut Squash with Kale and Quinoa

I had a butternut squash in the fridge and had no idea what to do with it.  This is what I came up with. 

1 peeled, seeded, and diced butternut squash
1 onion, chopped
1-2 garlic cloves
1-2 tomatoes, diced
1 can garbanzo beans
3/4 cup quinoa
1 1/2 cups water
3-4 kale leaves, removed from the stem and chopped
cayenne pepper
coconut oil

Saute the butternut squash, onion, and garlic in the coconut oil over medium-high heat.  Add salt and thyme to desired taste.  Once the squash starts to soften, add the garbanzo beans and tomatoes, and lower heat.  Meanwhile, cook the quinoa.  Put the quinoa, water, salt to taste, and cayenne pepper to taste in a medium pot over high heat until boiling.  Once boiling, lower the heat, cover and cook for 15-20 minutes until water is completely absorbed.  Once the squash is tender, add cooked quinoa and chopped kale leaves. 

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