Name: Quinoa, Butternut Squash, and Kale Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Extra-virgin olive oil, divided - 2 tablespoons; Ground cumin - ½ teaspoon; Dried oregano - ½ teaspoon; Chili powder - ½ teaspoon; Sea salt - ½ teaspoon; Ground black pepper to taste - ½ teaspoon; Butternut squash - peeled, seeded, and cubed - ½; Zucchini, cubed - 1; Water - 2 cups; Quinoa - 1 cup; Chopped lacinato kale - 2 cups; Chopped Italian parsley - 2 cups; Raisins - ½ cup; Chopped red onion - ½ cup; Apple cider vinegar - ¼ cup; Honey - 1 tablespoon

Ingredients for - Quinoa, Butternut Squash, and Kale Salad

1. Extra-virgin olive oil, divided 2 tablespoons

2. Ground cumin ½ teaspoon

3. Dried oregano ½ teaspoon

4. Chili powder ½ teaspoon

5. Sea salt ½ teaspoon

6. Ground black pepper to taste ½ teaspoon

7. Butternut squash - peeled, seeded, and cubed ½

8. Zucchini, cubed 1

9. Water 2 cups

10. Quinoa 1 cup

11. Chopped lacinato kale 2 cups

12. Chopped Italian parsley 2 cups

13. Raisins ½ cup

14. Chopped red onion ½ cup

15. Apple cider vinegar ¼ cup

16. Honey 1 tablespoon

How to cook deliciously - Quinoa, Butternut Squash, and Kale Salad

1 . Stage

Preheat oven to 375 degrees F (190 degrees C).

2 . Stage

Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.

3 . Stage

Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.

4 . Stage

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.

5 . Stage

Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.