Ingredients:
- cup squash, cubed
- 1 tbs olive oil
- ½ tsp salt
- ½ tsp pepper
- ¼ cup quinoa
- ½ cup vegetable stock
- 2 cups shredded kale leaves
- 2 scallions, sliced
- 1 pomegranate, seeds only
- 4 tbsp pine nuts, toasted
Dressing:
- 1 tbs olive oil
- 1 tbs white wine vinegar
- 1 tsp wholegrain mustard
- Salt and pepper, to taste
- Pre-heat the oven to 350F.
- Place the cubed squash pieces in a large bowl, then drizzle with the olive oil and season with the salt and pepper. Place on a baking sheet lined with parchment paper. Bake for 20 minutes, or until cooked through. Remove from the oven and cool.
- Meanwhile, cook the quinoa. Place the quinoa and vegetable stock in a small saucepan. Bring to a boil then reduce the heat to low, cover, and cook until all the water has absorbed, about 8-10 minutes. Remove from the heat and cool.
- In a large bowl, place the squash, quinoa, kale, scallions, pomegranate seeds and pine nuts.
- Combine the dressing ingredients in a small bowl and whisk until combined. Drizzle over the salad and mix well. Divide the mixture between two bowls and serve immediately.
From: The Healthy Gut.
www.soletsoulcoaching.com