E-Book:

38

Printed Book:

38

Quinoa Kale Salad with Roasted Squash

Preheat the oven to 400°F. Toss squash, garlic and onion with olive oil. Season with salt and pepper. Spread on a baking sheet. Roast for 20 minutes. In a large pot, add quinoa to water. Bring to a boil and then reduce heat to low, cover and simmer for 15 minutes. Remove from the heat, add kale, then cover and let stand for 5 minutes. Transfer the pot contents to a large bowl. Add the roasted squash and onions, along with black-eyed peas, basil and cheese. For the dressing, whisk together lemon juice, mustard and olive oil. Remove the skins from the roasted garlic, mince and whisk into the dressing. Pour the dressing over the salad, toss and serve.

Ingredients:

1)

diced squash : 3 cup

2)

garlic cloves, unpeeled : 4

3)

red onion, cut into wedges : 0.25

4)

olive oil : 1 tablespoon

5)

sea salt : 0.5 teaspoon

6)

black pepper : 0.25 teaspoon

7)

quinoa : 1.5 cup

8)

water : 2.5 cup

9)

kale, thinly sliced : 3 cup

10)

canned black-eyed peas or lentils, rinsed : 2 cup

11)

chopped fresh basil or cilantro : 0.5 cup

12)

goat cheese : 0.5 cup

13)

lemon juice : 0.25 cup

14)

Dijion mustard : 1 teaspoon

15)

olive oil : 3 tablespoon

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