Roasted Kale, Squash and Quinoa Salad

By • August 18, 2016 0 Comments

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Author Notes: More of a template than an actual recipe - use this to get your creative juices flowing. Use beetroot instead of squash, spinach instead of kale, and mix up the dressing with some different ingredients. Or, follow my lead, and serve tender quinoa and roasted veg atop a bed of creamy hummus.Hummuvation

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Serves 2

For the veg and dressing

  • 1 tablespoon coconut oil, melted
  • 350 grams butternut squash
  • salt, pepper, to taste
  • 150 grams kale
  • 1 tablespoon coconut oil
  • salt, pepper, to taste
  • 2 garlic cloves
  • ½ teaspoons chili powder
  • 1 handful basil
  • 1 handful olives
  • 1 handful sun-dried tomatoes
  • 2 tablespoons lemon juice
  • 2 tablespoons EVOO
  • water/milk, to thin

To assemble

  • 140 grams quinoa
  • 1 handful olives, chopped
  • 1 handful sun-dried tomatoes, chopped
  • 1 handful dried mulberries/raisins
  • 1 handful salt, pepper, to taste
  • 2 poached eggs
  • hummus, to serve
  1. Preheat the oven to 220C. Toss the squash in the coconut oil, salt and pepper, then spread on a baking tray then roast for around 40 minutes, or until tender and beginning to char.
  2. Meanwhile, Bring a pan of salted water to the boil, then drop the kale in it. Cook for a few minutes, then drain and dry. Toss with the coconut oil, transfer to a baking tray and roast for 10-20 minutes, until beginning to crisp.
  3. Now for the dressing: using a mortar and pestle, grind each ingredient to a paste one by one, starting with the garlic and working your way down to the EVOO. Thin with milk or water to taste.
  4. Spread each plate with a thick layer of hummus. Cook your quinoa the way you like it, then toss it with the squash, kale, dressing and remaining ingredients. Pile on top of the hummus, and crown with a creamy poached egg.

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