Recipe: Festive Autumn Quinoa by Jennah Jensen

Lean into slow-living with this Festive Autumn Quinoa! This dish makes for a beautiful side, yet hearty enough to be the main! The protein and fiber-rich quinoa will leave you feeling comfortably full while the kale and butternut squash provides calcium, iron, potassium, magnesium, lutein, and a whole array of vitamins (K, A, C, B6 to name a few)! Though the flavors of this dish are suiting for the holidays, the memories of any day you choose to make it become the celebration!

One of the biggest joys of the slow-living mindset is indulging in family time and this recipe includes a job for everyone! While adults can cut, cook and measure, children may enjoy the tasks of washing produce, tearing kale, adding/combining seasonings and sprinkling pomegranate seeds on top. Gather your littles and let’s begin! 

Serves 4-6

Ingredients:

• 1 cup white quinoa, cooked in 2 cups water

• 1 medium butternut squash

• 1 bunch of kale, washed, ribbed and chopped

• 1 tablespoon Italian seasoning

• 1/4 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon cracked black pepper

• seeds from about half of a pomegranate

Cooking Method: 

• Preheat oven to 350 degrees F.

• Half the butternut squash lengthwise. Remove seeds and on a lined baking sheet, bake flesh side down for about 30-40 minutes or until cooked through.
  Tip: To prevent from burning, slice inserts on skin and brush water on both sides to encourage steaming.

• While squash is baking add 1 cup quinoa and 2 cups water to a saucepan. Bring to a boil. Once boiling, reduce heat to low/med-low, cover and let simmer for about 15-30 minutes or until water is completely absorbed and grains are soft. Alternatively, cook according to package instructions.

• Next, prepare kale by roughly tearing or cutting the leafy vegetation apart from the center rib. Discard the rib portion then chop or tear the remaining foliage into bite-sized pieces. Add to a large serving or mixing bowl.

• When quinoa is finished cooking, pour into mixing bowl directly on top of kale. Add the Italian seasoning, garlic powder, salt and pepper. Combine.

• Once squash is done, let cool enough to handle. Using a knife, score bite-sized cubes being careful not to cut through to the skin. With a large spoon scrape out cubes removing from the skin (similar to how you would an avocado). Add to the mixing bowl and combine.

• If using a separate serving bowl transfer to new dishware at this time.

• Lastly, carefully remove the seeds from half a pomegranate. Garnish seeds on top of mixture and enjoy!
  
  Tip: I think this dish is tasty warm or cold but if you’re planning to reheat it, hold off on adding the seeds until it’s heated and ready to serve. This way you avoid warm, mushy pomegranate seeds!

Jennah Jensen is a vegan, blogger and recipe extraordinaire! You can follow along her adventures, find her recipes and be inspired by her musings here and follow along on Instagram @jennahjensen