| 9 | 90 | 244 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 45 min | 45 min | 10 |
| 484 gm | Quinoa, uncooked (tri-color, organic, uncooked) |
| 1 cup | Kale (fresh or frozen, chopped) |
| 80 gm | Cranberries, dried (about 1/2 cup) |
| 1 tbsp | Extra virgin olive oil |
| 1 tbsp | Himalayan sea salt |
| 3 cup | Butternut squash (fresh or frozen; cubed) |
| 1 tbsp | Italian herb seasoning (Mrs Dash or similar) |
| 1 tsp | Cinnamon (ground) |
| 1/4 cup | Pumpkin seeds (pepitas) |
Recipe Yield: About 10 cups Serving Size: 1 cup
1. Prepare quinoa as instructed on packaging.
You may also buy pre-cooked quinoa so long as there is no sodium, sugar, or oils added.
Once prepared, transfer to a baking dish.
2. Prepare butternut squash by steaming from fresh or frozen. You can place them in a pot on stove top in 1 cup of water. Boil until tender.
3. Once squash is prepared, combine with quinoa, kale, cranberries, oil, and seasonings in the baking dish.
Fold in until all ingredients are well mixed.
4. Sprinkle pumpkin seeds on top on the mixture then cover with foil.
5. Place baking dish in the oven at 375-degrees Fahrenheit and bake for 45-minutes.
Remove and let cool, then enjoy!
NOTES:
- You can enjoy this dish hot or cold!
- You can add a serving of tofu, chicken, beef, shrimp, fish, or turkey with this dish to increase protein content and make it a full meal. This is a GREAT way to consume left-overs as well!
| Fruit | 0.3 |
| Grain | 2.4 |
| Vegetables | 0.7 |
