March 3, 2013

Quinoa Salad With Kale & Roasted Butternut Squash

It is difficult to eat cold raw salad in winter. So we try to eat lightly cooked salads like this one. This one is very nutritious, quick and easy to put together.


Quinoa - 1/2 cup
Cook with 3/4 cup of water and let it cool

Roasted Butternut Squash:
Butternut squash - 1 cup (cubed)
Sea salt - 1/4 tsp.
Red chilly powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Coconut oil - 1 tsp.

Mix the spices and coconut oil - rub the butternut squash cubes with the the spice mixture - spread them on a baking sheet and broil (450 deg) for 12 minutes in toaster oven.

Sautéed Kale:

Kale - chopped (1 cup)
Garlic - 1 clove - crushed
Sea salt - as per taste
Coconut oil - 1 tsp.
Pumpkin seeds - 1/4 cup

Heat oil and saute crushed garlic till slightly golden - add chopped kale and saute for a minute - add salt and pumpkin seeds and remove.

Toss everything together - optionally add raisins, chopped apple and a tablespoon of lemon juice.

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