I remember making a post about quinoa last year around this time, and I was just introducing myself to it, now I feel like it’s a staple in my house and I was basically an insane person for never using it before. What about you? Got Quinoa, yet?
Quinoa has so much fiber and protein and minerals and good carbohydrates! In my world it’s like a miracle food. Well quinoa and kale. Kale is the fucking bomb.
You know when you go to a family gathering and you totally love the food, but afterwards you feel like you just need to eat a salad to get back to normal? My mission is to help you combat that feeling with this recipe. Bring it to Thanksgiving or your next holiday party. My sister and I brought it to a family gathering and everyone loved it, even if they didn’t exactly know what it was at first.
1 Cup dry quinoa
2 Red Bell Peppers
1 Acorn Squash
1-2 Sweet Potatoes
1 Large Red Onion
4 Cloves of Garlic
Olive Oil, Salt, Pepper, Crushed Red Pepper flakes
1 Bunch Kale
1/2 Cup Walnuts/Almonds/Nuts of your choice
1/2 Cup Dried Cranberries
When cooking, and in life, if possible, start with the most difficult things first. In the case of this recipe, cutting, peeling and dicing that squash can go first, because A)not gonna lie, it sucks, and B) it’s going to take the longest to cook.
Cube the red onion, squash, sweet potatoes, peel and smash the garlic and put it all on a roasting pan or cookie sheet, drizzle in olive oil, salt, pepper, red pepper flakes, and other spices you might like to try. I would suggest a curry or a hot sauce.
Put in the oven at 375 degrees and roast until the squash is soft and slightly toasted.
While that is getting toasty, pour yourself a glass of wine so that you can feel just as toasty! You deserve it, that was hard.
Moving on, cook the quinoa, its basically just like rice or the package will tell you what to do.
Next, prep the remaining veggies/fruits/nuts… take out the pomegranate seeds, chop the kale, and set them aside. For the nuts, I toasted walnuts in a little white truffle oil. What a treat. Now we just like to pretend we are fancy, so if the truffle oil is a little over the top for you, just toasting your nuts in a sauté pan until you can start to smell them works fine too.
Once the quinoa is done, transfer it into a large bowl, add roasted vegetables, kale, dried cranberries (I don’t like the word craisins because it makes me think of crazy raisins and that is just awkward) and nuts. Mix the ingredients together evenly, top with pomegranate seeds and voila! A beautiful, well balanced, vegan dish to bring to any party or to eat for lunch every day for a week like I did.