How To Make Chilli & Ginger Squash with Kale & Quinoa
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Serves:
Ingredients
- 1 small squash, peeled and diced
- 2 tbsp olive oil
- 1 tsp chilli powder
- 1 tsp ground ginger
- Salt and pepper to taste
- 2 cups kale, chopped
- 1 cup cooked quinoa
Instructions
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Preheat the oven to 400°F (200°C).
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In a mixing bowl, toss the diced squash with olive oil, chilli powder, ground ginger, salt, and pepper.
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Spread the seasoned squash out on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
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While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat.
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Add the chopped kale and sauté for 5-7 minutes, or until wilted.
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In another pot, cook the quinoa according to the package instructions.
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Once the squash is done, remove it from the oven and let it cool slightly.
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In a serving bowl, combine the roasted squash, sautéed kale, and cooked quinoa.
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Toss everything together until well mixed.
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Serve warm and enjoy!
Nutrition
- Calories : 220kcal
- Total Fat : 10g
- Saturated Fat : 1.5g
- Cholesterol : 0mg
- Sodium : 320mg
- Total Carbohydrates : 30g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 6g
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