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THIS. THIS. THIS!! When this bundle of quinoa kale joy entered by mouth, my taste buds sung hymns of flavorful jubilation! This dish is great for brunch, lunch, afternoon tea, dinner, supper & late night snack. Served cold, room temperature, in a golden chalice, or by a French man on a picnic blanket with a scenic background going on about your future in the countryside of France….it should be consumed.


Recipe: Forks Over Knives app ~ Cook Time: 60min ~ Prep Time: 15min ~ Makes: 10-12 bowls – (This recipe is doubled for leftovers, so if you’re a leftover hater, halfsy this bitch.)


..::Edibles Needed::..


*** 1 large butternut squash (1.5-2lbs)

***6C kale (chopped)

***1C fresh parsley (finely chopped)

***1/2C lemon juice (approx 5 lemons)

***2 cloves garlic (minced, smashed or squished)

***1C uncooked quinoa

***1C millet (found what I needed in the bulk section of Central Market)

***4C water (or veggie broth)

***2/3C slivered almonds

***1/2C raisins

*** sea salt & black pepper to taste

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..::Kitchen Vessel/Utensil Needs::..


~ A cutting board (for obvious reasons) ~ Measuring cups (I know you’re impressed by your own eye-measurements, but let’s not f**k this up, ok?) ~ A baking sheet (to roast that sweet sweet squash of yours) ~ A small skillet (for a delightful surprise) ~ A medium pot (that quinoa & millet ain’t gonna boil themselves) ~ An extra large bowl (to toss these angelic ingredients in) ~


..::How to Produce Flavorful Jubilation::..


#1FOCUS -Turn down your sweet Adele melodies and preheat your oven to 375F, grab your cutting board, knife (or machete) & your toddler-sized butternut squash & karate chop that baby in half!! Length-wise…don’t f**k that up….Now scoop its little wannabe-pumpkin seeds out & place the split squash cut-side down on the baking sheet & bake for an ungodly amount of time – 50-60min (or until tender). Set aside until completely cool (trust me on this one as I type with burnt fingertips). Peel off skin & cut the naked squash into little 1/2″ cubes.

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Above: Parsley admiring the LENGTH-WISE slice of the squash01fa5cab84ad2d61cfbb6659f480ea4b61ffe8f146

Above: Squash flipped over AFTER baking –

Keep cut side down while in oven01b3cf78e49221672f528b8f111a1eb04107608de7

Above: After cooled – Peel squash & cut into little bite-sized squares


#2 – As that little orange vegetable is takin’ its sweet ass time in the oven, grab that large bowl & toss in your (6C) kale, (1C) parsley, (1/2C) lemon juice, (2 cloves) garlc, salt & pepper. Let is soak up all of that goodness for about 30 min.

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#3 – While your squash is steamin’ & your kale is kickin’ it, grab your pot & bring 4C of water (or veggie broth) to a boil. Toss your quinoa & millet into that hot pot & simmer down to medium-low, covered, for about 15 minutes (or until the liquid is absorbed & the white dots inside your quinoa disappear) – Remove from stove & let cool.

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#4 – Remember that skillet you needed? Grab it and make magic!! Take your sexy little (2/3C) slivered almonds, sprinkle them into your skillet & toast them over medium-low heat, stirring frequently. Toast until lightly brown & smelling like almond paradise (recipe says 5-7 min – I say like 10-15 – they’re the professionals – I just like things TOASTY!). Set aside.

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#5 – Now for the grand finale….. Take your squash, quinoa-millet mixture, and (1/2c) raisins & toss them in with the kale! Tah-dah!! Now take your large bowl to the couch, top with the toasted almonds and chow down Mamma cuz you deserve that bowl of happy goodness!!

01b045c2f191fabd888b189870d42d68c31b972f6cNow that you’re looking at the bottom of the bowl wishing it wasn’t over, you’re wondering WTF kind of nutrients you just scarfed into your system right!?! Maybe not…but I’m going to tell you anyways…


..::Nutritional Facts::..

(Based on about 10-12 bowls of orange & green excellence)


  • 200 Calories
  • 4g Fat
  • 0mg Cholesterol
  • 50mg Sodium
  • 500mg Potassium
  • 30g Carbs
  • 6g Fiber
  • 5g Sugar
  • 8g Protein
  • 250% Vitamin A
  • 20% Vitamin B6
  • 100% Vitamin C
  • 20% Copper
  • 20% Iron
  • 35% Manganese
  • 5-15% all others

 

..::Cost Analysis::..


 

Total ingredients cost about $8.25 with approximately 10-12 servings = $.69 – $.83 per bowl! HOLLA FOR A DOLLA!!


..::Daily Words of Happy::..


“The miracle of gratitude is that it shifts your perception to such an extent that it changes the world you see.” – Dr. Robert Holden


 

I hope you enjoyed making & devouring your Quinoa with Kale & Butternut Squash! Stay tuned for my next food experiment! 😉


3 Comments on “Quinoa with Kale & Butternut Squash

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