1/2 Butternut Squash
1 Cup Quinoa
2 Stems of Kale
2 Lemon Wedges
4 tbsp of olive oil (divided)
2 Handfuls of dried cranberries
2 small handfuls of pumpkin seeds (pepitas)
1 Handful of fresh cilantro
- Pre-heat oven to 450. Cut and peel butternut squash. Chop into small cubes, coat in 2 tbsp of olive oil, salt and pepper, add a dash of dried rosemary or cinnamon if your feeling adventurous! Bake for about 40 minutes. (Recommended: bake entire squash at once and save cooked squash as a yummy extra on grab & go meals)
- While the squash is baking, boil 2 cups of water. Once the water is boiled, bring to a simmer (on low) and add quinoa. Let the quinoa simmer for 15 minutes covered.
- When quinoa and squash is ready, mix together with kale, craisins and pumpkin seeds. Add 2 tbsp of olive oil and lemon wedges.
- Garnish with fresh cilantro, enjoy!