(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
medium red onion
green bell pepper
chopped collard greens
2 1/2 cups
freshly ground black pepper
freshly chopped parsley
In This Recipe
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.