warm quinoa, collard greens, and squash salad

By Jessica Miller
January 16, 2014

Author Notes: (http://mindfulnutritionandwellness.com) This cold weather dish is full of color (meaning: antioxidants) and high in fiber for a satisfying meal. Simple and clean, this meal can be made ahead for weekly lunches or could be your feature entree at dinner.Jessica Miller

Serves: 2


  • 1 acorn squash
  • 1 cup dry quinoa
  • 1/2 medium red onion
  • 5 garlic cloves
  • 1 green bell pepper
  • 3 cups chopped collard greens
  • 2 1/2 cups vegetable broth
  • 1 tablespoon sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon coconut oil
  • 1 teaspoon olive oil
  • 1 tablespoon freshly chopped parsley


  1. Slice squash in half, remove pulp and seeds.
  2. Coat with olive oil, and half the salt and pepper.
  3. Roast on parchment-lined baking sheet at 450 for about 40 minutes until soft.
  4. Meanwhile, rinse and drain quinoa, cook in 2 cups of vegetable broth for about 15 minutes.
  5. Chop garlic, onion, and pepper- sautee with remaining salt and pepper in coconut oil until soft.
  6. Cook greens in 1/2 cup vegetable broth until just wilted- about 12 minutes.
  7. Peel and cube roasted squash.
  8. Combine all ingredients, including fresh parsley. Serve warm.

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