Make Ahead

warm quinoa, collard greens, and squash salad

January 16, 2014
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Author Notes

( 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
In This Recipe
  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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