Here is a stunning and delicious Fall recipe that will impress even the most discerning guests!
This makes a great side dish (you can cut it into smaller pieces), or in my case a main dish when I eat it. After all, quinoa is a complete source of protein, meaning it has all the essential amino acids we need from our diet. I also snuck in a bit of kale into this dish, and you can’t even taste it! So enjoy on a cold Fall day!
Yield: 4 servings
Total Time: 60 Minutes Prep Time: 30 Minutes Cook Time: 30 Minutes
1. Bring the water to a boil and stir in quinoa, reduce heat to low and cook covered for 10-15 minutes, stirring occasionally.
2. Preheat the oven to 400 degrees F. Cut the acorn squash in half lengthwise and scoop out the seeds in the middle. Place face up on a baking sheet and bake for about 30 minutes until tops start to brown. You can lightly rub oil on the squash if desired, but it’s not necessary.
3. Meanwhile, while squash is baking, in a large pan combine red pepper, and red onion and brown slightly (about 5 minutes). Add in the kale and cook for an additional 5-10 minutes, until kale starts to wilt.
4. Crush the almonds into small pieces and add to the pan, along with the raisins. When quinoa has finished cooking, add that to the pan.
5. Allow squash to cool once finished baking. Add between 1/2 cup-1 cup of the quinoa mixture to each half of the acorn squash. Serve and enjoy!
Note: This quinoa mixture can also hold its own as a salad, so feel free to serve leftovers on their own!