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