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
Ingredients
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1
acorn squash
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1 cup
dry quinoa
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1/2
medium red onion
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5
garlic cloves
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1
green bell pepper
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3 cups
chopped collard greens
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2 1/2 cups
vegetable broth
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1 tablespoon
sea salt
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1 tablespoon
freshly ground black pepper
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1 tablespoon
coconut oil
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1 teaspoon
olive oil
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1 tablespoon
freshly chopped parsley
Directions
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Slice squash in half, remove pulp and seeds.
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Coat with olive oil, and half the salt and pepper.
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Roast on parchment-lined baking sheet at 450 for about 40 minutes until soft.
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Meanwhile, rinse and drain quinoa, cook in 2 cups of vegetable broth for about 15 minutes.
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Chop garlic, onion, and pepper- sautee with remaining salt and pepper in coconut oil until soft.
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Cook greens in 1/2 cup vegetable broth until just wilted- about 12 minutes.
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Peel and cube roasted squash.
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Combine all ingredients, including fresh parsley. Serve warm.
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