Ingredients (serves 4-6)
2 cups dry white quinoa
1 litre vegetable stock
1 large butternut squash
1 large onion
1/2 of a purple cabbage (sliced as thinly as possible)
1 bunch fresh green kale (stems removed and torn into bite-siz pieces)
1 cup slivered almonds (toasted)
1/2 cup sage leaves (thinly sliced)
3 tablespoons pure maple syrup
3 cloves of garlic (minced)
2 tablespoons coconut oil
Sea salt & pepper to taste
Method
Preheat oven to 375
Prepare quinoa according to package instructions. Use vegetable broth instead of water.
While quinoa cooks, peel and seed butternut squash, dice into half inch cubes. Spread butternut squash in a large roasting pan.
Add coconut oil and sage, season with salt and pepper. Place in the oven for five minutes, or until the coconut oil has melted. Remove mix thoroughly. Place the pan back in the oven and roast for 25 minutes or until squash is tender and golden brown. While Squash is roasting, dice the red onion. Add diced onion to squash mixture. Tossing to evenly coat with the melted coconut oil and squash. Cook another 10-15 minutes.
For the dressing: In a mixing bowl, add olive oil, apple cider vinegar, lemon juice, maple syrup and garlic. salt & pepper. Whisk until combined.
In another large mixing bowl pour the cooked quinoa over raw bite-sized pieces of kale to wilt slightly. Add half the dressing, the sliced purple cabbage and stir. Let cool for 10 minutes.
When ready to eat, portion quinoa mixture into individual boowls. Top with roasted squash, onions and toasted almonds. Drizzle with remaining vineragrette.
Enjoy!