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1 cup quinoa
2 cups peeled and diced butternut squash (substitute any winter squash or sweet potato)
1 tsp olive oil
2-5 oz. containers or approximately 8 cups baby kale
Sea salt and fresh ground pepper to taste
Crushed red pepper to taste
1 tsp ginger
1 small garlic clove, minced
1/4 cup organic olive oil
2 to 3 Tbsp apple cider vinegar
1/2 pint grape tomatoes halved.
1 small red onion diced
Optional: 1/2 tsp honey or organic maple syrup
Cook quinoa to the manufacturer’s directions. Place butternut squash in a medium pot. Add just enough water to fully cover the squash. Also add 1 tsp sea salt.
Cover the pot with a lid and bring to a boil. Remove the lid and cook for about 5 to 6 minutes, until the squash is just tender, but not mushy. Drain in a colander and rinse with cold water to stop the cooking.
Place aside. Saute the kale in 1 tsp olive oil and quickly season with salt and both types of pepper. Cook for 2 to 3 minutes. Place greens in a large bowl.
To Make The Vinaigrette.
In a small bowl, whisk together the fresh ginger, garlic, olive oil, apple cider vinegar, sea salt, black pepper, crushed red pepper and honey (if using). In the same large bowl as the greens, lightly toss in the the quainoa, butternut squash, grape tomotoes and vinaigrette. Spinkle with diced red onion. Enjoy warm or at room temperature.