Cozy Fall Butternut Squash Quinoa
A heartwarming and easy-to-make dish featuring butternut squash, quinoa, and kale, perfect for chilly autumn evenings.
Ingredients
Main Ingredients
- 2 cups diced butternut squash
- 1 cup chopped kale
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 cup quinoa, rinsed
Instructions
Preparation
- In a large pot, heat some olive oil over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic, cumin, and smoked paprika, cooking for another minute.
- Add the butternut squash and cook for about 5 minutes until it softens slightly.
- Pour in the vegetable broth and bring to a boil.
- Once boiling, add the quinoa and simmer for 20 minutes until the quinoa is fluffy and the squash is tender.
- Stir in the chopped kale and continue to simmer for 5 more minutes.
- Season with salt and pepper to taste.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This recipe freezes nicely; just ensure it’s in a freezer-safe container and consume within three months.